Some river traditions are too good to change and taco salad is one of them. It has been a lunchtime staple on the river since the 1970s with ECHO River Trips, long before we ran our first. While a lot has changed since then, this recipe has stood the test of time.
Packed with fresh vegetables, big flavor, and hearty beans, this salad is both nourishing and satisfying. It proves that backcountry food doesn’t have to be boring or lack fresh produce. Whether you eat it in a tortilla or a bowl with chips, it’s our humble opinion, the perfect riverside lunch.
NWRC Taco Salad
Serves ~15
Salad Ingredients:
- 1 Can of Black Beans
- 1 Can of Kidney Beans
- 1 Can of Garbanzo Beans
- 1 Can of Corn
- 1 Can of Green Chilis
- 2 Green Bell Peppers
- 1 Red Bell Pepper
- 1 Bunch of Cilantro
- 4 Roma Tomatoes
- 4 Avocados
- 1 Mango
- 1 Red Onion
Dressing:
- 3 Limes
- Taco Seasoning
- Salt & pepper to taste
On The Side:
- Torillas or Bowls
- Sour Cream
- Salsa
- Tortila Chips
- Cheese
- Salt & pepper to taste
Instructions:
- Prep the Cans: Open all the cans of beans and corn and strain the liquid out. Extra points if you run some water over the beans in a strainer to remove excess bean juice. Open the can of chilies (but do not drain). Empty everything into a big salad bowl.
- Chop Veggies: Dice up the bell peppers, tomatoes, red onion, avocado, mango (not the skin) & cilantro and add them to the salad bowl.
- Mix & Season: Squeeze the limes on top of the salad and season generously with taco seasoning and salt and pepper. Then give everything a big toss!
- Prepare Accouterments: Set out cheese, sour cream, salsa and tortilla chips as options to add on. Serve in tortillas or bowls. Enjoy!
“The food was incredible!”– Annika K, Middle Fork Guest
Optional Additions/Substitutions
There is no single right way to make this salad. Use the listed amounts as loose guidelines, leave out anything you do not love, and build a bowl that fits your taste. Chances are the salad you had on the river was a variation, as our guides are always customizing it. Here are some variations I suggest:
- Meat lovers: For those looking to add a little more protein to the dish any meat goes well. Easy additions are rotisserie chicken, ground beef with taco seasoning, or leftover fajita meat from a previous meal.
- Spice it up: One of our favorite twists is small but packs a punch. Grab a small can of chipotle peppers in adobo sauce, finely chop one or two peppers, and mix them into the sour cream. Add slowly and taste as you go since it is easy to make the sauce too hot.
- Cheese Options: The simplest choice is a pre-shredded Mexican blend. You can mix it up by using cotija or queso fresco instead. If you want to go Midwest style, melt Velveeta and drizzle it on top.
If you would rather leave the cooking to someone else, come along on a Rogue or Middle Fork trip and let us handle it. For more camp-tested favorites, check out our downloadable River Cookbook.
