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
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.
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Servings: 2 to 3
Ingredients
- 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
- 1/2 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):
- 1/3 cup tomato sauce or good-quality ketchup
- 1 tablespoon olive oil
- 2 tablespoons lime juice or more, to taste
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- Freshly ground pepper to taste
Instructions
- 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.
- Combine the salad ingredients in a serving bowl. Use greens or lettuce as needed, according to the number of servings desired.
- 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
- Find more of VegKitchen’s Vegan Dinner Recipes and more Main-Dish Salads.
- Explore Bean Salads for more easy, tasty ideas.
- Explore more of VegKitchen’s Super Savory Salads.
7 Comments
Sam @ H.V.R
July 20, 2011 at 7:04 amThis recipe looks delicious, makes me want to try them right now! Thank you very much for sharing, and please continue posting! 🙂
Meatless Monday: Veggie Taco Salad | Eating Out of the Local Box
January 23, 2012 at 4:39 pm[…] Recipe from VegKitchen blog http://www.vegkitchen.com/recipes/everyday-meals/main-dish-salads/taco-salad/ […]
Gita
January 22, 2014 at 4:53 amDear 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…
Karen Stephens
September 14, 2014 at 9:11 pmWould 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
Nava
September 14, 2014 at 9:13 pmHi 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.
barbara
January 3, 2015 at 9:01 pmI love your recipes.
Is there a way to print them without the pictures, though?
Nava
January 4, 2015 at 2:43 pmBarbara, 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!