Veggie Taco Salad

Course: Salad, salad dressing

Cuisine: American

Diet: Vegetarian

Prep Time: 5

Total Time: 5

Servings: servings

Calories: 293kcal

Author: Shruthi Baskaran-Makanju

This delicious and easy vegetarian taco salad is packed with all your favorite taco flavors, but without the meat! Perfect for a quick and easy weeknight meal.

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Ingredients

Salad

½ cup black beans cooked or canned
½ cup corn kernels
¼ cup tortilla chips crushed, substitute tortilla strips
2 cups mixed salad greens
½ avocado diced
½ cup cherry tomatoes halved
¼ cup red onion chopped
¼ cup cilantro chopped
¼ cup cotija cheese
2 tablespoons sour cream optional
½ teaspoon salt adjust to taste
¼ teaspoon black pepper adjust to taste

Southwestern Salad Dressing

¼ cup mayonnaise
¼ cup sour cream
½ lime juiced
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon salt adjust to taste
¼ teaspoon black pepper adjust to taste

Instructions

In a large mixing bowl, combine the black beans, corn kernels, tortilla chips and chopped vegetables to the mixing bowl, and toss to combine.

Southwest dressing:

In a small mixing bowl, whisk together the mayonnaise, sour cream, lime juice, cumin, chili powder, and garlic powder.
Season the dressing with salt and black pepper to taste.
Pour the dressing over the salad and toss to combine.
Sprinkle the crushed tortilla chips over the top of each serving.

Notes

Add heat. Add jalapeños or red pepper flakes if you want a spicier version of this recipe. You can also add a tangy pickled component (e.g., pickled onions, pickled jalapenos, or even pickled avocados!)
Add grilled veggies: Grill some of the vegetables like zucchini, corn, or mushrooms before adding them to the salad. Grilling enhances their natural flavors and adds a smoky depth to the dish.
Add more protein: For a protein-rich option, add tofu (like this gochujang tofu) or consider a cooked quinoa base instead of mixed greens.

Nutrition