Want to spice up your Taco Tuesday (or Wednesday or Thursday)? Try a taco salad! This Vegan Taco Salad has no meat or dairy, but trust me, it doesn’t need it. It is full of all the taco flavors and textures you could ask for and is very filling.
Taco night is a staple in our house at least once a week. My husband doesn’t want salad every night (like I often do) and this recipe is great because I can have a salad while he has tacos, and we don’t have to make two totally different meals. Same ingredients, mine just goes in a bowl with more lettuce! Makes for a great his & hers meal;)
The beans with taco seasoning really give this salad all the bulk and flavor it needs so you miss the meat, the crushed tortilla chips add that great taco crunchy texture variety, and the simple vegan ranch dressing marries everything together nicely. Salud!
Calories
Fat
Carbs
Protein
Serves 2
15 minPrep Time
5 minCook Time
20 minTotal Time
Save RecipeIngredients
- 2 hearts of romaine head, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 avocado, diced
- 1/4 cup black olives, sliced
- 1/2 cup black beans
- 1/4 tsp taco seasoning
- 1/2 tsp lime juice
- 1/4 cup salsa
- 2 Tbls Vegan Ranch Dressing
- Handful of tortilla chips, crushed
Instructions
- Drain and rinse black beans. Put in a small pot with taco seasoning and lime juice. Cook on medium for 5-10 minutes.
- Cut lettuce, tomatoes, and avocado. Add to a large bowl. Top with olives and salsa.
- Add a little water to Vegan Ranch Dressing , mix, add to salad and toss well with tongs.
- Serve in two large salad bowls and top with the beans and crushed tortilla chips.
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