What can I serve with Taco Salad?

If turning this into a feast, serve with Mexican Papaya Salad , Mexican Corn , Cilantro Lime Rice , or Vegan Queso with chips.

Is Taco Salad healthy?

Yes! This recipe emphasizes whole, unprocessed foods. It is made with nutrient-dense and antioxidant-rich ingredients like romaine, black beans, tomatoes, radishes, onions, and avocado.

Should I serve Taco Salad warm or cold?

The Taco Salad tastes best room temp. If serving with one of the protein suggestions listed above, they can be served warm over top. It is a nice contrast with the cool, crisp lettuce! If serving a pre-assembled salad, let sit for a bit so it is not too cold.

Taco Salad

Name: Taco Salad Recipe
Prep time: 25 min
Total time: 25 min
Cuisine: Mexican
Ingredients: Creamy cilantro lime dressing or vegan Creamy Avocado Dressing; 1 head romaine lettuce, torn or chopped into bite-sized pieces; 14-ounce can black beans, drain and rinse; 1 cup corn, fresh or frozen; 1 avocado, cut into chunks; 1 cup cherry or grape tomatoes, cut in half; 4 radishes, thinly sliced; 1/4 cup pickled onions or use red onion or green onions, thinly sliced; 1/2 cup cotija cheese (or cheese of choice; feta, grated cheddar, vegan cheese); corn tortilla chips or make your own (see notes)

Description

We’ve spent years perfecting this Taco Salad recipe – it was on our menu at our vegetarian restaurant, and our customers loved it. It’s easy, hearty, and packed with flavor! Vegan-adaptable!

Ingredients

Units Scale

Creamy cilantro lime dressing or vegan Creamy Avocado Dressing
1 head romaine lettuce, torn or chopped into bite-sized pieces
14-ounce can black beans, drain and rinse
1 cup corn, fresh or frozen
1 avocado, cut into chunks
1 cup cherry or grape tomatoes, cut in half
4 radishes, thinly sliced
1/4 cup pickled onions or use red onion or green onions, thinly sliced
1/2 cup cotija cheese (or cheese of choice; feta, grated cheddar, vegan cheese)
corn tortilla chips or make your own (see notes)

Optional toppings: olives, fresh bell pepper or roasted poblanos, fresh cilantro, lime wedges, pico de Gallo, pineapple salsa, or hot sauce. See notes.

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Instructions

Make the dressing and tortilla strips (if going for homemade- see notes)
Put lettuce into a large bowl (or make individual taco salad bowls) top with beans, corn, tomatoes, radishes, pickled onions, and cheese. Drizzle with dressing.
Serve with lime wedges, fresh cilantro, extra dressing on the side, and tortilla strips or chips (crushed or let people crush their own).

Notes

For the tastiest tortilla strips, spray strips of fresh corn tortillas with olive oil spray and a sprinkle of salt, and bake in a 300 F oven on a parchment-lined sheet pan until crisp.

Add protein: Vegan Chorizo, Easy Tofu Sofritas, How to make Chorizo!, Grilled Chipotle Chicken, Baked Tofu, homemade taco seasoning sauteed with lean ground beef, ground turkey or ground chicken.

Prep ahead: You can prepare a taco salad one day in advance. Just place all the toppings (except tortilla chips) in a container with torn romaine lettuce on top. Keep it sealed in the fridge. When it’s time to eat, mix everything in a bowl, add the taco salad dressing, and serve with tortilla strips.

For meal prep, distribute the salad into individual containers, with toppings at the bottom and lettuce on top. Keep the chips in a separate package.

Nutrition

Serving Size: 1 medium bowl (excluding the dressing and chips)
Calories: 278
Sugar: 6 g
Sodium: 616.5 mg
Fat: 9.4 g
Saturated Fat: 2.8 g
Carbohydrates: 37.8 g
Fiber: 15.7 g
Protein: 15.5 g
Cholesterol: 7.2 mg