Ingredients
- 1 head, chopped Romaine Lettuce
- 2 small, diced Tomatoes
- 0.5 cup, drained & rinsed Black Beans
- 0.5 cup Corn
- 0.25 cup, finely diced Red Onion
- 1, diced Avocado
- 0.25 cup, sliced Pickled Jalapeños
- 1 handful, crushed Tortilla Chips
Cilantro Lime Vinaigrette
- 3 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Fresh Lime Juice
- 1 Tablespoon, minced Fresh Cilantro
- 0.25 teaspoon Salt
Directions
This taco salad is packed with colors, flavors and can be eaten with a fork or with your hands!
I love a good salad for lunch and dinner!
My perfect salad needs to be colorful, packed with vegetables, textures, and flavors.
Taco salad is a Tex-Mex dish that combines ingredients used in Tex-Mex tacos. According to a quick google search, the dish originated in Texas during the 1960s!
My take on this salad has all of my favorites and is fully plant-based.
Rich black beans for protein and fiber, yellow corn for sweetness, avocado for that creamy aspect, pickled jalapeño for a bit of spice, and tortilla chips for that crunch!
The perfect salad dressing for this salad is my cilantro lime vinaigrette.
It is simple and only requires 3 ingredients, plus a small pinch of salt.
Please leave your review for this taco salad below.
For any comments and questions, please send me a direct message on Instagram.
Steps
1 Done | Quick PrepWash, dry and roughly chop the romaine lettuce. Drain and rinse the canned black beans. Drain the canned corn or if you are using frozen corn, allow to defrost in the microwave for 30 seconds. Wash and dry the cilantro. Wash, dry and dice the tomato. Cut open the avocado, scoop out the flesh and dice. |
2 Done | Make the Cilantro Lime VinaigretteMake the dressing by combining extra virgin olive oil, fresh lime juice, fresh cilantro, and salt. Set aside. |
3 Done | Assemble The SaladTo your salad platter add all of the salad ingredients topped with some crushed and whole tortilla chips. Add the cilantro lime dressing and serve with more tortilla chips. |
