12 oz. Pre-Shucked Edamame , blanched and chilled
24 oz. Canned Black Beans , drained and rinsed
12 oz. Heirloom Tomatoes , chopped
24 oz. Fresh Yellow Corn on the Cob , grilled and kernels removed
12 oz. Roasted Red Bell Peppers , chopped
Tarragon-Lemon Vinaigrette , see related recipe
Salt and Pepper to taste
24 each 7" Yellow Corn Taco Shells (10112)
7 1/4 oz. Cooked Peppered Bacon , chopped
7 1/4 oz. Goat Cheese , crumbled
1.) Combine edamame, black beans, tomatoes, corn and roasted peppers in a mixing bowl, toss with tarragon-lemon vinaigrette. Season with salt and pepper, reserve chilled for assembly.
2.) For one order; spoon 3.5 ounces of vegetable mixture into 2 Mission® Taco Shells and garnish with 0.3 ounce chopped bacon and 0.3 ounce goat cheese. Serve with a small mixed green salad. Repeat for remaining taco shells
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