Vegetarian Taco Salad
User Reviews
5.0
33 reviews
Excellent
Vegetarian Taco Salad
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This Vegetarian Taco Salad is an amazing way to load up on veggies with all the flavor and crunch of your favorite tacos!
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Ingredients
- 2-3 cups chopped romaine lettuce
- 1 red bell pepper
- 1 Jalapeño , diced or sliced thin
- ½ cup black beans (drained and rinsed)
- ½ cup pinto beans (drained and rinsed)
- 1 cup corn canned or steamed from fresh/frozen
- ½ cup freshly diced or chopped tomatoes
- ¼-⅓ cup sliced green onion greens and whites
- ½ cup grated cheddar cheese
- ⅓ cup crushed tortilla chips
CREAMY SALSA DRESSING
- ¼ cup sour cream
- 2 TBSP red salsa
- ½ tsp ground cumin
- ⅛ tsp salt or season to taste
- ½ lime
OPTIONAL PLANT BASED PROTEIN ADD-INS
- Taco Roasted Chickpeas
- Walnut Cauliflower Taco "Meat"
- Lentil Taco Filling
Instructions
- To make the dressing, combine sour cream with salsa, cumin, and salt. Juice half a lime and whisk into the dressing. If your salsa is chunky and you'd like a more uniform dressing, simply puree using a blender or immersion blender.
- For the salad, cook corn via your favorite method. You can grill or boil it right on the cobb then cut it off for this salad, or simply steam from frozen.
- You can add your beans straight up like I did, or first warm the beans with a spoonful or so of taco seasoning for even more flavor! Both methods are marvelous.
- Chop all your veggies up super small for a little bit of goodness in every bite. Finely chop romaine lettuce, bell pepper, and tomatoes, and thinly chop/slice green onion. Jalapeño can be thinly siced (spicy!) or seeded and chopped for a milder kick. Combine with black beans, corn, crushed tortilla chips, and grated cheese. Toss to mix.
- For a little dressing in every bite, toss salad in a few tablespoons of dressing and mix to coat right before serving. Serve with extra toppings/dressing on the size for a custom salad.
- Love veggies? Us too! Feel free to add extra vegetables or mix-ins to this salad and rock your plate! Enjoy!
Notes
- Recipe yields 4 side salads or 2 large meal-sized taco salads.
- OPTIONAL EXTRAS: fresh cilantro, Pico de Gallo, salsa, guacamole, black olives, sliced jalapeño peppers
- Pico de Gallo
- guacamole
- Need the links to the optional protein add-ons? All three recipe links can be found in this blog post or shoot me a message so I can send you them. Love them so!
- Nutrition Facts below are estimated for both salad and dressing using an online recipe nutrition calculator. Adjust as needed based on extras/swaps and enjoy!
Nutrition Information
Show Details
Calories
248kcal
(12%)
Carbohydrates
30g
(10%)
Protein
11g
(22%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Cholesterol
22mg
(7%)
Sodium
201mg
(8%)
Potassium
469mg
(13%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
3411IU
(68%)
Vitamin C
45mg
(50%)
Calcium
165mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 201mg | 8% |
| Potassium | 469mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 3411IU | 68% |
| Vitamin C | 45mg | 50% |
| Calcium | 165mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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