The Ultimate Vegan Taco Salad

For the Farro Taco Meat:

• 1 cup farro cooked according to package instructions and drained (about 2 ½ cups cooked)
• ½ cup mild salsa
• 2 tsp chili powder
• 2 tsp ground cumin
• ½ tsp smoked paprika
• pinch of cayenne pepper
• salt to taste

For the Creamy Lime Dressing:

• ½ cup raw cashews soaked in water for 4–8 hours and rinsed
• ¼ cup fresh lime juice
• ¼ cup water
• 1 tbsp olive oil
• 1 clove garlic
• ½ tsp ground cumin
• salt to taste

For the salad:

• 2 medium heads romaine lettuce chopped
• 1 large tomato diced or 1 cup halved grape tomatoes
• 1 15 oz can black beans, drained and rinsed
• 1 cup frozen fire-roasted corn kernels thawed (regular frozen corn is fine if you can't find fire-roasted)
• 1 cup broken tortilla chips
• ½ cup sliced green onions
• cilantro lime wedges, salsa and/or guacamole for serving, if desired