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Vegetarian Taco Salad
5 from 33 votes

Vegetarian Taco Salad

This Vegetarian Taco Salad features chopped romaine, bell pepper, jalapeño, beans, corn, tomatoes, green onions, cheddar cheese, and crushed tortilla chips tossed with a creamy salsa dressing. The mixture combines a variety of textures from crisp vegetables to soft beans, with the dressing adding tang and cumin-spiced warmth. Optional plant-based proteins offer flexibility to add heartiness.

Prep Time
25 mins
Total Time
25 mins
Servings: 4 servings
Calories: 248 kcal
Course: Salad
Cuisine: American, Mexican

Ingredients

  • 2-3 cups romaine lettuce chopped
  • 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 tomato freshly diced or chopped
  • ¼-⅓ cup green onion greens and whites, sliced
  • ½ cup cheddar cheese grated
  • ⅓ cup tortilla chip crushed
CREAMY SALSA DRESSING
  • ¼ cup sour cream
  • 2 TBSP red salsa
  • ½ tsp cumin ground
  • ⅛ tsp salt or season to taste
  • ½ lime
OPTIONAL PLANT BASED PROTEIN ADD-INS
  • roasted chickpeas taco seasoned
  • cauliflower for taco meat substitute
  • walnuts for taco meat substitute
  • lentils for taco filling

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Love veggies? Us too! Feel free to add extra vegetables or mix-ins to this salad and rock your plate! Enjoy!

Notes

  • The recipe yields 4 side servings or 2 larger meal-sized portions.
  • Optional additions include fresh cilantro, Pico de Gallo, guacamole, black olives, and sliced jalapeños to enhance flavor.
  • Plant-based protein add-ins can be found via linked recipes or requested separately.
  • Nutrition estimates are calculated for the salad and dressing; adjust as needed for extras or substitutions.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 248

% 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.