Description

This vibrant Vegan Taco Salad combines fresh romaine lettuce, black beans, corn, tomatoes, radishes, and creamy avocado with a zesty homemade Taco Salad Dressing. Perfect as a light meal or a refreshing side, it’s packed with plant-based protein and bursting with flavors from lime and cilantro. Optionally served in a crispy tortilla bowl for that added crunch and presentation.

Ingredients

Scale

Salad

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
Tortilla Bowl (optional)

Taco Salad Dressing

1/4 cup vegan mayonnaise
1/4 cup salsa
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and pepper to taste

Instructions

Prepare the Lettuce: In a large bowl, add the chopped romaine lettuce and squeeze half of a lime over it. Toss well to combine and set aside to allow the flavors to mingle.
Make the Tomato and Bean Mixture: In a medium bowl, combine the diced red onion, sliced cherry tomatoes, 2 tablespoons of minced cilantro, drained black beans, drained corn kernels, and juice from half a lime. Mix thoroughly to incorporate all ingredients evenly.
Combine Salad Components: Add the tomato and bean mixture to the bowl containing the lettuce. Sprinkle with ¼ cup of fresh minced cilantro and mix everything well to ensure the flavors meld beautifully.
Serve with Avocado and Dressing: Plate the salad and garnish with sliced avocado and a lime wedge. Drizzle with the prepared Taco Salad Dressing or serve it on the side for dipping. For an optional presentation twist, serve the salad in a crispy tortilla bowl.

Notes

For extra crunch, add some crushed tortilla chips on top.
The Taco Salad Dressing can be prepared in advance and refrigerated for up to 3 days.
Adjust lime and seasoning amounts to taste for balance and acidity.
Use canned beans and corn for convenience, but rinse well to reduce sodium.
To make it gluten-free, use a certified gluten-free tortilla bowl or omit it entirely.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Mexican

Keywords: vegan taco salad, black bean salad, corn salad, fresh taco salad, easy vegan recipes, healthy salad, plant-based salad