Vegetarian Taco Salad
Bright, bold, and bursting with flavor, this Vegetarian Taco Salad is a quick and refreshing twist on a Tex-Mex classic, perfect for a satisfying lunch or a light dinner. Packed with wholesome ingredients like crisp romaine lettuce, hearty black beans, sweet corn, creamy avocado, and zesty cherry tomatoes, every bite is a fiesta of textures and tastes. A smoky lime-cumin dressing ties it all together, while crunchy crumbled tortilla chips add a fun, crave-worthy crunch. This recipe is ready in just 20 minutes and can be customized with optional toppings like shredded cheddar cheese or a dollop of sour cream for added indulgence. Ideal for vegetarians but loved by all, this taco salad is a vibrant, nutrient-packed dish that will become a staple in your recipe collection.
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 1 cup Black beans (cooked or canned, drained and rinsed)
- 1 cup Cherry tomatoes, halved
- 1 cup Corn kernels (cooked or canned, drained)
- 1 medium Red bell pepper, diced
- 1 large Avocado, diced
- 0.25 cup Red onion, finely diced
- 2 tablespoons Cilantro, chopped
- 1 cup Tortilla chips, crumbled
- 0.5 cup Shredded cheddar cheese (optional)
- 0.25 cup Sour cream (optional)
- 2 tablespoons Fresh lime juice
- 2 tablespoons Olive oil
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
Instructions
Wash and dry the romaine lettuce, then chop it into bite-sized pieces and place in a large mixing bowl.
Add the black beans, cherry tomatoes, corn kernels, diced red bell pepper, diced avocado, and red onion to the bowl with the lettuce.
Sprinkle the chopped cilantro over the salad mixture.
In a small bowl, whisk together the lime juice, olive oil, cumin powder, chili powder, and salt to create the dressing.
Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
Add the crumbled tortilla chips to the salad and toss lightly just before serving to maintain their crunchiness.
If desired, sprinkle shredded cheddar cheese over the salad for an extra layer of flavor.
Serve immediately with an optional dollop of sour cream on top.
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 3059 mg | 133% | |
| Total Carbohydrate | 205.2 g | 75% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 24.5 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 789 mg | 61% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3290 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
