Vegetarian Taco Salad
A colorful and nutritious vegetarian taco salad packed with fresh ingredients, bold flavors, and endless customization options.
Ingredients
Main Ingredients
- 1 can black beans, rinsed and drained A fantastic source of protein and fiber.
- 1 cup corn (fresh, frozen, or canned) Adds sweetness and crunch.
- 1 piece red bell pepper, diced For a pop of color and flavor.
- 1 cup cherry tomatoes, halved Bursting with freshness.
- 1 piece avocado, diced Creamy and nutritious.
- 1 cup shredded lettuce (romaine or mixed greens) The perfect base for your salad.
- 1/2 cup red onion, diced For a sharp, flavorful kick.
- 1/4 cup cilantro, chopped Adds a burst of freshness.
- 1 piece juice of 1 lime For that zesty finish.
- 1 teaspoon chili powder To enhance the overall flavor.
- to taste none salt and pepper Essential for seasoning.
- as needed none tortilla chips (optional) For added texture and fun.
- to taste none your choice of dressing E.g., lime vinaigrette or creamy avocado dressing.
Instructions
Preparation
- Start by rinsing and draining the black beans. If you’re using frozen corn, make sure to thaw it beforehand. Dice the red bell pepper, halve the cherry tomatoes, and chop the onion and cilantro. Having everything prepped will make the assembly a breeze!
- In a large mixing bowl, toss together the black beans, corn, diced bell pepper, cherry tomatoes, avocado, shredded lettuce, red onion, and cilantro. This colorful combination will create a visually stunning salad that’s bursting with flavor.
- Squeeze the juice of one lime over the salad. This not only adds a refreshing zing but also helps keep the avocado from browning. Sprinkle in the chili powder, salt, and pepper to taste. Gently toss everything together to ensure all the ingredients are well-coated in flavor.
- Transfer the salad to a serving bowl or individual plates, and top it off with your favorite dressing or serve it on the side. If you like a bit of crunch, crumble some tortilla chips on top just before serving.
Notes
To prevent sogginess, avoid adding dressing until just before serving. Store any leftovers in an airtight container in the fridge for up to two days, keeping the dressing separate until ready to eat.