\ Taco Salad

Taco Salad

Taco salad recipe

Salad is a lot more fun when it becomes a taco salad. Incorporating all the lively flavors of tacos, this tasty salad is quick and easy to prepare, and is a great choice when you’d like a hearty main-dish salad. If you’re short on time, use the shortcuts suggested. Have it on its own for lunch; complete the meal with baked sweet potatoes, vegan quesadillas, and/or corn-on-the-cob for dinner.

Taco Salad
Recipe type: Salad
Cuisine: Souothwestern
Prep time: 
Total time: 
Serves: 2 to 3
Salad is a lot more fun when it becomes a taco salad. Incorporating all the lively flavors of tacos, this tasty salad is quick and easy to prepare, and is a great choice when you'd like a hearty main-dish salad.
  • 2 corn tortillas (or see Note for shortcut)
  • 2 medium firm ripe tomatoes, diced
  • 1 large green or red bell pepper, cut into short strips
  • 1 small avocado, diced
  • ½ cup black olives, chopped
  • 1 cup grated vegan cheddar cheese (great with Daiya!)
  • 15- to 16-ounce can pinto or black beans, drained and rinsed
  • Mixed baby greens or dark green lettuce, torn, as needed
  • Toasted pumpkin seeds (pepitas), as desired
  • Chopped fresh cilantro leaves, as desired, optional
Dressing (or see Note below recipe box for shortcut):
  • ⅓ cup tomato sauce or good-quality ketchup
  • 1 tablespoon olive oil
  • 2 tablespoons lime juice, or more, to taste
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • Freshly ground pepper to taste
  1. Cut the tortillas into short narrow strips. Place them in a medium-size skillet over medium heat and toast them, stirring frequently, until dry and crisp, about 8 minutes. Remove from the heat and set aside.
  2. Combine the salad ingredients in a serving bowl. Use greens or lettuce as needed, according to the number of servings desired.
  3. Combine the dressing ingredients in a small bowl and stir together until well blended. Pour over the salad, toss well, and distribute to individual serving bowls. Divide the toasted tortilla strips to top each portion and serve at once.


Note: For a shortcut, use your favorite French or tomato-based salad dressing.

Nutrition Information
Per serving (without dressing): 517 calories; 27.5g fat; 55.4g carbs; 17.5g fiber; 15.3g protein; 876mg sodium

Taco Salad recipe


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7 comments on “Taco Salad

  1. Pingback: Meatless Monday: Veggie Taco Salad | Eating Out of the Local Box

  2. Gita

    Dear friends, Brahmakumaris are vegetarian… and emphasize the importance of keeping thoughts pure… when preparing food… they either enhance or decrease the vibes of what we eat…thus affecting our health… vegetarian lifestyle is also more conducive to achieving total peace of mind.
    There is Brahmakumaris meditation…that relaxes the mind…nurtures a healthy balance between inner and outer worlds…recharge… rejuvenate the inner-self…

  3. Karen Stephens

    Would you please e-mail me the taco salad recipe. I’ve only stoped eating meat 4 weeks ago, trying to kick fibromyalgia in the but. You recipes really look very good. Anxious to try them. Thank you. Karen

  4. Nava Post author

    Hi Karen, I’m glad you’re enjoying the recipes. Not sure what you mean by e-mailing it to you, as you commented right from the Taco Salad recipe page, and you can print it right from there.

  5. Nava Post author

    Barbara, once you select the print button and see the printable version on your screen, I think you can just select the text; then copy and paste it into your favorite word processing program. I hope that will work for you!

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