Bean Salad Tacos
Ingredients
| 4 large eggs | ||
| 12 taco shells | ||
| 4 cloves garlic | ||
| 1/4 cup lemon juice | ||
| 1/2 cup fresh parsley | ||
| 4 tbs extra virgin olive oil | ||
| 1 (15 oz) can white beans | ||
| 1 (15 oz) can black beans | ||
| 1 (15 oz) can red beans | ||
| `1 small fennel bulb | ||
| 1 apple | ||
| 1/2 cup Parmesan cheese, freshly grated | ||
| 1 bunch watercress |
This is a wonderful vegetarian version of the classic taco.
- Boil the eggs for 8 minutes. Cool under running water, then peel and cut into quarters.
- In a food processor, add the garlic, lemon juice and parsley, 1 tbs water and olive oil. Season with salt and pepper the process until well combined. Set aside.
- Warm the taco shells according to package directions.
- Drain and rinse beans, then cut the fennel bulb and apple into thin strips.
- Toss beans, fennel and apple together with the dressing.
- Mix in the grated Parmesan and eggs.
- Season with salt and pepper.
- Serve the salad in taco shells garnished with watercress.
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