Vegan Taco Salad
This vibrant vegan taco salad, served in an optional crispy tortilla bowl, features fresh shredded lettuce, protein-rich black beans, and your favorite taco toppings. Complemented by a homemade dressing, it's a healthy, satisfying, and quick meal packed with plant-based goodness.
Instructions
- 1
In a large bowl, combine the romaine lettuce, chopped (3.5 cups) with the juice of lime (0.5). Mix and set aside.
- 2
In a medium bowl, combine onion, diced (0.5 red), cherry tomatoes, sliced (0.5 pint), cilantro (2 tbsp), black beans, drained and rinsed (15 ounces), corn kernels, drained (15 ounces), and the juice of lime (0.5). Mix and set aside.
- 3
Add the tomato mixture to the lettuce bowl, along with fresh cilantro (0.25 cup). Mix well and serve with sliced (2 avocados,), a [lime] wedge, and additional [cilantro] for garnish. Drizzle with taco salad dressing (1 batch) or serve on the side.
- 4
Optionally, serve in a crispy tortilla wraps (2 wraps) bowl.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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