Name: Vegetarian Taco Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mexican-Inspired
Ingredients: 1 large head romaine lettuce, chopped; 1 can (15 oz) black beans or pinto beans, rinsed and drained; 1 cup corn kernels (fresh, frozen, or canned); 1 cup cherry tomatoes, halved; 1/2 red onion, diced; 1 avocado, diced; 1 cup shredded cheddar or Mexican cheese blend; 1 cup tortilla chips, lightly crushed; 1/2 cup salsa or pico de gallo; 1/4 cup sour cream or Greek yogurt; 1 lime, cut into wedges; 2 tablespoons fresh cilantro, chopped; 1 tablespoon taco seasoning (optional, for beans)

Why You’ll Love This Recipe

This vegetarian taco salad is filling, fresh, and easy to make with everyday ingredients. It’s lighter than traditional tacos yet still delivers all the flavor you crave. The recipe is versatile—you can add your favorite toppings, adjust the spice level, or make it vegan with simple swaps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Romaine lettuce, chopped
Black beans or pinto beans, rinsed and drained
Corn kernels (fresh, frozen, or canned)
Cherry tomatoes, halved
Red onion, diced
Avocado, diced
Shredded cheddar or Mexican cheese blend
Tortilla chips, crushed
Salsa or pico de gallo
Sour cream or Greek yogurt
Lime wedges
Fresh cilantro, chopped
Taco seasoning (for beans, optional)

Directions

Prepare the base by adding chopped romaine lettuce to a large bowl or serving platter.
Heat beans in a skillet with taco seasoning if desired for extra flavor.
Add beans, corn, tomatoes, red onion, avocado, and cheese on top of the lettuce.
Sprinkle crushed tortilla chips over the salad.
Drizzle with salsa and sour cream or Greek yogurt.
Squeeze fresh lime juice on top and garnish with cilantro.
Toss gently before serving or serve layered for presentation.

Servings and timing

Serves 4 people.
Prep Time: 15 minutes
Cook Time: 5 minutes (if heating beans)
Total Time: 20 minutes

Variations

Vegan Taco Salad: Use dairy-free cheese and replace sour cream with cashew cream or vegan yogurt.
Protein Boost: Add quinoa, lentils, or grilled tofu.
Spicy Kick: Top with pickled jalapeños or hot sauce.
Creamy Dressing: Replace salsa with avocado ranch or chipotle dressing.
Tex-Mex Style: Add roasted peppers or sautéed onions for extra flavor.

Storage/Reheating

Store the salad components separately in airtight containers in the refrigerator for up to 3 days.
Assemble just before serving to keep lettuce and tortilla chips crisp.
Do not freeze, as fresh vegetables will lose texture.

FAQs

Can I make this salad ahead of time?

Yes, prep the ingredients in advance but keep wet toppings separate until ready to serve.

What beans are best for taco salad?

Black beans and pinto beans work best, but kidney beans are a good alternative.

Can I use bagged lettuce?

Yes, pre-washed lettuce saves time and works perfectly.

How do I make it spicier?

Add jalapeños, chipotle powder, or a drizzle of hot sauce.

Can I replace tortilla chips with something else?

Yes, try baked pita chips, corn strips, or omit them for a lighter salad.

Is this salad filling enough as a meal?

Yes, with beans and toppings, it’s hearty and satisfying as a main dish.

Can I add rice to the salad?

Yes, adding cilantro-lime rice makes it more filling.

How can I make it lower in calories?

Use Greek yogurt instead of sour cream and reduce the amount of cheese and chips.

What dressing goes well with taco salad?

Salsa, chipotle ranch, avocado crema, or lime vinaigrette are all great options.

Can I use canned corn?

Yes, just drain it well before adding to the salad.

Conclusion

Vegetarian taco salad is a vibrant, satisfying, and customizable dish that brings all the flavors of tacos into a lighter, meat-free form. Perfect for quick dinners, meal prep, or gatherings, this salad is both healthy and indulgent, making it a recipe you’ll come back to again and again.