Veggie Taco Salad Recipe for a Fresh and Easy Meal

Taco salad is one of those delightful dishes that combines the bold flavors of Mexican cuisine with the freshness of a hearty salad. Our veggie taco salad recipe is perfect for anyone looking for a vibrant, nutritious, and satisfying meal that can be whipped up quickly.

Whether you’re serving it for a casual family dinner or a lively get-together with friends, this salad brings a colorful mix of textures and flavors to your table.

Loaded with crunchy veggies, seasoned beans, and a zesty dressing, this taco salad is a celebration of plant-based goodness. Plus, it’s incredibly versatile, allowing you to customize it according to your preferences or what you have on hand.

If you’re craving a fresh take on tacos without the mess, this salad is your go-to recipe.

Ready to turn simple ingredients into a fiesta in your bowl? Let’s dive right in!

Why You’ll Love This Recipe

This veggie taco salad recipe is a perfect balance of nutrition, flavor, and ease, making it ideal for a busy weeknight or a relaxed weekend meal. Here’s why it stands out:

• Fresh and vibrant: Crisp lettuce, juicy tomatoes, and crunchy bell peppers make every bite refreshing.
• Protein-packed: Black beans provide a hearty source of plant protein to keep you energized.
• Flavorful and zesty: A homemade taco seasoning blend and a tangy lime dressing add bold Mexican-inspired flavors.
• Customizable: Easily adapt this recipe with your favorite veggies or toppings like avocado, corn, or vegan cheese.
• Quick and easy: Ready in under 30 minutes, perfect for a wholesome meal without the fuss.

Ingredients

• 6 cups chopped romaine lettuce
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 red bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1 cup crushed tortilla chips
• 1 cup shredded vegan cheddar cheese (optional)
• For the dressing:
• 3 tbsp lime juice (about 2 limes)
• 2 tbsp olive oil
• 1 tsp maple syrup or agave nectar
• 1 tsp ground cumin
• 1 tsp chili powder – see our Chilli Powder Recipe Vegan for a homemade blend
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Equipment

• Large salad bowl
• Medium mixing bowl
• Whisk or fork (for dressing)
• Knife and cutting board
• Measuring spoons and cups
• Colander (for rinsing beans and corn)

Instructions

1. Prepare the vegetables: Rinse and chop the romaine lettuce, halve the cherry tomatoes, dice the bell pepper and avocado, and finely chop the red onion and cilantro.
2. Rinse and drain the black beans and corn: Use a colander to rinse canned black beans and corn under cold water. Drain well.
3. Make the dressing: In a medium bowl, whisk together lime juice, olive oil, maple syrup, cumin, chili powder, smoked paprika, salt, and pepper until emulsified.
4. Combine the salad ingredients: In a large salad bowl, add romaine lettuce, black beans, cherry tomatoes, corn, bell pepper, red onion, and cilantro. Gently toss to combine.
5. Add the dressing: Pour the dressing over the salad and toss gently to ensure everything is evenly coated.
6. Add avocado and toppings: Gently fold in the diced avocado, then sprinkle the crushed tortilla chips and vegan cheddar cheese (if using) on top.
7. Serve immediately: For the best texture, serve the salad right after assembling so the chips stay crunchy.

Tips & Variations

Pro Tip: Toast your tortilla chips lightly in the oven for 3-5 minutes to add extra crunch and a warm flavor.

• Add more protein: Toss in some cooked quinoa or tempeh crumbles for an even more filling salad.
• Spice it up: Add sliced jalapeños or a dash of hot sauce to the dressing for a kick.
• Dairy-free cheese: If you want a cheesy flavor without dairy, try our Cauliflower Vegan Cheese Sauce Recipe for Easy Dips as a drizzle instead of shredded cheese.
• Make it creamy: Swap the dressing for a vegan sour cream or guacamole-based dressing for a richer taste.
• Use seasonal veggies: Feel free to add or substitute with grilled zucchini, roasted sweet potatoes, or shredded carrots for variety and nutrition.

Nutrition Facts

Serving Suggestions

This veggie taco salad makes a fantastic standalone meal, but you can elevate your dining experience with a few simple additions:

• Serve with warm baked tacos or soft corn tortillas on the side for a fun DIY taco night.
• Pair with a light and refreshing vegan salad dressing for extra zest.
• Add a side of homemade salsa or guacamole for dipping and enhancing the flavors.
• Complement with a chilled glass of sparkling water with lime or a fruity iced tea for a casual lunch or dinner.

Conclusion

This veggie taco salad recipe is a wonderful example of how simple ingredients can come together to create a vibrant, wholesome, and delicious meal. It’s packed with fresh vegetables, plant-based protein, and a tangy dressing that brings all the flavors to life.

Whether you’re a seasoned vegetarian or just looking to add more veggies to your diet, this salad is easy to make and highly satisfying.

The best part? You can customize the recipe to suit your taste buds or what you have in your pantry, making it a flexible and go-to option for any occasion.

For more delicious vegetarian ideas, be sure to check out our A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Give this recipe a try, and enjoy a fresh, flavorful meal that’s as nourishing as it is delightful!

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