Meatless Taco Salad Recipe
This vibrant vegetarian taco salad blends fresh veggies, beans, and a zesty lime dressing for the ultimate quick meal. Customize with all your favorite toppings!
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Why I Love This Vegetarian Taco Salad
There’s something about a taco salad that just hits the spot – it’s hearty, zingy, and incredibly satisfying. This vegetarian twist packs in plenty of flavor, color, and texture while keeping things on the lighter side.
I always liked meals where you can pile on the toppings and make it your own. This salad is no exception – once you lay down that base of romaine, beans, and veggies, you can go anywhere with it. Cheese, cilantro, spicy jalapeños, or maybe some homemade salsa? It all works.
What I enjoy most is:
- It’s shockingly quick. You can be eating in 20 minutes, tops.
- Totally meal prep friendly – just keep the dressing separate.
- Great way to eat more veggies and plant-based protein.
If you’re someone who likes a little bit of everything in each bite, or if you just want a reliable, healthy salad that tastes awesome and keeps you full, I highly recommend giving this a shot. It’s informal, adaptable, and, honestly, one of those dishes that never gets boring.
Vegetarian Taco Salad
A vibrant and hearty vegetarian taco salad with lettuce, black beans, corn, tomatoes, and avocado, tossed in a zesty chili-lime dressing.
Ingredients
Instructions
- 1
Prepare the Salad Base: In a large bowl, combine the chopped romaine lettuce, black beans, corn, cherry tomatoes, and red onion.
- 2
Make the Dressing: In a small bowl, whisk together olive oil, lime juice, chili powder, salt, and pepper until well combined.
- 3
Combine: Drizzle the dressing over the salad and toss gently to combine all ingredients.
- 4
Add Toppings: Top the salad with diced avocado, shredded cheese, and fresh cilantro if using.
- 5
Serve: Divide the salad into bowls and enjoy immediately, or chill in the refrigerator for a short time before serving.
Notes
For a vegan version, omit the cheese or use a vegan substitute.
Use fresh or frozen corn; thaw if using frozen.
Toss the avocado in lime juice to prevent browning if making ahead.
Top with sliced jalapeños or salsa for extra flavor.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 250
Frequently Asked Questions About This Recipe
Absolutely! Simply leave out the shredded cheese or use a vegan cheese alternative, and the salad is completely plant-based.
Yes, this salad is naturally gluten-free as long as your toppings and any side items (like tortilla chips) are certified gluten-free.
You can add more plant-based protein like grilled tofu, tempeh, or even quinoa to increase the protein content of the salad.
You can prep all the ingredients and store them separately in the refrigerator for up to 2 days. Add the dressing and toppings just before serving for the freshest result.
Pinto beans or kidney beans work well as substitutes in this salad.
