Description
A fresh, flavorful, and satisfying meal perfect for weeknight dinners, summer gatherings, or healthy lunches. Packed with vibrant veggies, protein-rich black beans, and a creamy cilantro-lime dressing, this vegetarian taco salad delivers all the bold Tex-Mex flavors you crave—without the meat.
Ingredients
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1 large head romaine lettuce, chopped
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1 cup cherry tomatoes, halved
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1 red bell pepper, diced
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1 cup frozen corn, thawed or roasted
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1 avocado, diced
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1/4 cup red onion, thinly sliced
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1 (15 oz) can black beans, rinsed and drained
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1/2 cup shredded sharp cheddar or Mexican blend cheese
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1/2 cup crushed tortilla chips or tortilla strips
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1/4 cup fresh cilantro, chopped
Optional add-ins:
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1/2 cup cooked quinoa or brown rice
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1/4 cup pickled jalapeños
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1/2 cup sautéed mushrooms
For the dressing:
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1/2 cup Greek yogurt (or vegan yogurt)
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1/4 cup fresh cilantro leaves
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Juice of 1 lime
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1 tbsp olive oil
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1 tsp honey or agave
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1 small garlic clove
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Salt and pepper to taste
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1–2 tbsp water, to thin
Instructions
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In a blender or food processor, combine Greek yogurt, cilantro, lime juice, olive oil, honey, garlic, salt, and pepper. Blend until smooth, adding water to reach desired consistency. Chill until ready to use.
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In a small skillet, lightly sauté corn over medium heat until slightly charred (optional). Warm black beans with a pinch of cumin, chili powder, and salt for added flavor.
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In a large salad bowl or platter, layer romaine lettuce, cherry tomatoes, bell pepper, red onion, corn, black beans, avocado, cheese, and optional add-ins.
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Drizzle with cilantro-lime dressing and gently toss to combine.
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Top with crushed tortilla chips and fresh cilantro right before serving. Serve extra dressing on the side if desired.
Notes
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Add tortilla chips and avocado just before serving to maintain texture and freshness.
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To make it vegan, use plant-based yogurt and dairy-free cheese.
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Store dressing and salad components separately for up to 4 days.
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Customize with roasted sweet potatoes, tofu crumbles, or tropical fruits like mango for variety.
- Prep Time: 20 minutes
- Cook Time: 10 minutes