Dinner

Vegan Taco Salad Recipe

ByCharlotte Montgomery January 10, 2026January 10, 2026

Introduction

This vibrant vegan taco salad is a fresh and flavorful dish that combines crisp lettuce, zesty lime, and a colorful mix of vegetables and beans. It’s perfect for a quick lunch or a light dinner, with a delicious dressing to bring everything together.

A white plate with a brown rim contains a colorful layered salad. The base layer is green lettuce leaves spread across the plate. On the left side, there are thin green slices of avocado layered evenly. In the center, a mixture of black beans, yellow corn, small diced red onions, and chopped cilantro is piled high. The right side has bright red halved cherry tomatoes topped with thin slices of white radish with pink edges and some chopped cilantro scattered on top. There are two lime wedges placed on the upper right edge of the plate. A silver fork is on the right side, partly resting on the plate. The plate sits on a white marbled surface, next to a brown rimmed bowl with yellow dressing and a small bowl with chopped herbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 to 4 cups of romaine lettuce, chopped
2 limes, divided
½ red onion, diced
½ pint of cherry tomatoes, sliced
½ cup of cilantro, divided and minced
15 ounces of black beans, drained and rinsed
15 ounces of corn kernels, drained
4 to 5 small radishes, thinly sliced
2 avocados, sliced
1 batch of Taco Salad Dressing
Tortilla bowl (optional)

Instructions

Step 1: In a large bowl, add the chopped romaine lettuce and squeeze the juice of half a lime over it. Toss gently to combine and set aside.
Step 2: In a medium bowl, combine the diced red onion, sliced cherry tomatoes, 2 tablespoons of minced cilantro, black beans, corn kernels, and the juice of half a lime. Mix well.
Step 3: Add the tomato and bean mixture to the bowl with the lettuce. Stir in ¼ cup of fresh minced cilantro.
Step 4: Arrange sliced avocados on top of the salad. Garnish with additional cilantro and lime wedges.
Step 5: Serve the salad with a side of Taco Salad Dressing or drizzle the dressing on top.
Step 6: For an extra touch, serve the salad in a tortilla bowl if desired.

Tips & Variations

To add more crunch, include sliced radishes or tortilla strips on top.
Use canned fire-roasted corn for a smoky flavor.
Swap black beans for pinto or kidney beans for variety.
Add diced jalapeños for a spicy kick.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the avocado and dressing separate until ready to serve to prevent browning and sogginess. Reheat is not recommended as this salad is best enjoyed fresh.

How to Serve

A white plate with a brown rim holds a colorful salad with four main layers: on the left side, there are evenly sliced light green avocado pieces arranged neatly; next to it is a mix of black beans, yellow corn, and small diced red onion scattered on fresh light green lettuce leaves; on the right side, thin slices of white radish with bright pink edges are layered on halved red cherry tomatoes and more leafy greens; garnishing the salad is chopped fresh dark green cilantro and two lime wedges tucked on the top right edge. A silver spoon rests on the plate, and the setting includes a small bowl with chopped herbs at the bottom and a brown bowl with creamy light yellow dressing on top, all placed on a white marbled surface cloth beside the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, but keep the avocado slices and dressing separate until just before serving to keep the salad fresh and prevent wilting.

Is this salad gluten-free?

Yes, the salad itself is naturally gluten-free. Just be sure any tortilla bowls or chips used on the side are gluten-free as well.