Instant Pot Taco Salad with Zesty Lime Vinaigrette

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recipe by Megan Gilmore

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    320
based on 2 ratings

This salad is hearty enough to serve as a main entrée, thanks to the use of whole-grain barley and black beans, which are both loaded with fiber and plant-based protein. Paired with a zesty lime vinaigrette and your favorite taco toppings, this meal is bursting with bright flavors. Every bite is interesting, which keeps you coming back for more. Chop the vegetables for the salad while the barley is cooking to save time.

Inspired by: https://recipes.instantpot.com/recipe/taco-salad-with-zesty-lime-vinaigrette/

recipe updated Apr 22, 2020

Ingredients

  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Canned black beans icon
    Canned black beans
    1 ½ cups (about 432 g)
  • Romaine lettuce hearts icon
    Romaine lettuce hearts
    2 (about 170 g)
  • Barley icon
    Barley
    1 cup (about 172.8 g)
  • Water icon
    Water
    1 cup (about 240 g)
  • Ground cumin icon
    Ground cumin
    1 tsp (about 2.1 g)
  • Chili powder icon
    Chili powder
    1 tsp (about 2.65 g)
  • Fresh salsa icon
    Fresh salsa
    ½ cup (about 120 g)
  • Sea salt icon
    Sea salt
    ½ tsp (about 3.25 g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    ¼ cup (about 54.6 g)
  • Apple cider vinegar icon
    Apple cider vinegar
    3 tbsp (about 45 g)
  • Lime juice icon
    Lime juice
    ¼ cup (about 60 g)
  • Maple syrup icon
    Maple syrup
    3 tbsp (about 63.9 g)
  • Cayenne pepper icon
    Cayenne pepper
    ⅛ tsp (about 0.28 g)
  • Black pepper icon
    Black pepper
    as needed
  • Red cabbage icon
    Red cabbage
    2 cups (about 182.4 g)
  • Cherry tomatoes icon
    Cherry tomatoes
    1 cup (about 201.6 g)
  • Green onion icon
    Green onion
    ½ cup (about 49.2 g)
  • Cilantro icon
    Cilantro
    ½ cup (about 14.4 g)
  • Feta cheese icon
    Feta cheese
    ½ cup (about 120 g)
  • Avocado icon
    Avocado
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Airtight container
  • kCook icon Large serving bowl
  • kCook icon Medium bowl

Step preview

  1. Add barley, water, ground cumin, chili powder, fresh salsa and sea salt to the inner pot
  2. Stir until combined
  3. Close and lock the lid and turn the steam release handle to Sealing
  4. Pressure cook - Manual, High, 20 min
  5. Natural release - 10 min
  6. Add extra virgin olive oil, apple cider vinegar, lime juice, maple syrup, garlic clove, ground cumin, cayenne pepper, sea salt and black pepper to an clean airtight container
  7. Cover
  8. Shake vigorously until combined then set aside
  9. Stir canned black beans into the inner pot
  10. Add red cabbage, cherry tomatoes, green onion, romaine lettuce hearts and cilantro to a clean large serving bowl
  11. Transfer content of inner pot to large serving bowl
  12. Drizzle salad with dressing
  13. Garnish with feta cheese and avocado
  14. Serve
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