Vegan Taco Salad
A vibrant and satisfying Vegan Taco Salad packed with colorful veggies, hearty beans, and a zesty dressing, perfect for family gatherings or casual meals.
Ingredients
Salad Base
- 1 head romaine lettuce, chopped This is the foundation of your salad.
- 1 can black beans, drained and rinsed Provides protein and texture.
- 1 can corn, drained Adds sweetness and crunch.
- 1 red bell pepper chopped Adds color and flavor.
- 1 avocado diced Adds creaminess.
- 1 cup cherry tomatoes, halved For a burst of freshness.
- 1/2 cup red onion, finely chopped Adds a sharp flavor.
Dressing
- 1 tablespoon olive oil Base for the dressing.
- 1 tablespoon lime juice Adds acidity and freshness.
- 1 teaspoon chili powder For a spicy kick.
- to taste salt and pepper For seasoning.
Garnish
- to taste tortilla chips For garnish and crunch.
Instructions
Preparation
- In a large bowl, add your chopped romaine lettuce.
- Add the drained black beans and corn into the bowl.
- Toss in the chopped bell pepper, diced avocado, halved cherry tomatoes, and finely chopped red onion.
Dressing
- In a small bowl, whisk together the olive oil, lime juice, chili powder, salt, and pepper.
- Pour this zesty dressing over the salad and gently toss everything together.
Serving
- Serve the salad immediately with a generous handful of tortilla chips on top or on the side.
Notes
Feel free to substitute black beans with pinto beans or chickpeas. Dress the salad just before serving to maintain the freshness of the lettuce. Store leftovers in an airtight container in the refrigerator for up to 2 days.