Vegetarian Taco Salad

Colorful and bright, this fresh Vegetarian Taco Salad has all of your favorite vegetables and taco ingredients. Drizzle the salad with a creamy homemade avocado lime dressing. You may also like our strawberry spinach salad.

A bowl of fruit and vegetable salad, with Taco salad

Vegetarian Taco Salad

If you’re looking for a meatless Monday option for dinner or even a vegetarian taco Tuesday lunch, this beautiful vegetarian taco salad with bright colors and fresh vegetables is sure to make you smile.

Vegetarian Mexican Salad Ingredients

Some of my favorite taco ingredients are in this taco bowl. Fresh lettuce, tomatoes, off-the-cob corn, creamy avocado, black beans for protein and onion.

We added Cotija cheese, which is a hard, crumbly Mexican cheese that you can find in the deli. If you can’t find Cotija cheese, you can substitute Romano or Feta cheese…or even just use sharp cheddar.

Lastly, we top the salad with tri-color tortilla strips for a little crunch. We find these salad toppers in the produce section of our store.

Creamy Avocado Lime Dressing

If you’ve never made your own homemade salad dressing, you definitely need to give it a try. It’s so much more fresh than bottled dressing and is easier than you think! To make this avocado salad dressing, simply add all of the ingredients to a blender, pulse a few times until it is creamy and you’re ready to drizzle it over your salad. Boom. Done. Easy, right?

A bowl of salad, with Taco salad

Other Salad Recipes

Tools to Make This Recipe

bowl of vegetarian taco salad
bowl of vegetarian taco salad

Vegetarian Taco Salad

5 from 3 votes
Colorful and bright, this fresh Vegetarian Taco Salad has all of your favorite vegetables and taco ingredients. Drizzle the salad with a creamy homemade avocado lime dressing.
Servings 4
Prep Time 10 minutes
Total Time 10 minutes

Ingredients
 

Salad:

  • 5 ounces Spring Mix
  • 15 ounces Black Beans (1 can, drained and rinsed)
  • 2 Roma Tomatoes (chopped)
  • 2 Ears of Corn (cooked & corn cut off)
  • 1/4 Red Onion (chopped)
  • 1 Avocado (chopped)
  • 3 Stalks Green Onion (chopped)
  • 2 tablespoons Cilantro (freshly snipped)
  • 1/2 cup Cotija Cheese (crumbled)
  • 1/4 cup Tri-Color Tortilla Strips
  • Salt and Pepper (to taste)

Avocado Lime Dressing:

  • 1 Avocado
  • Juice of 1 Lime
  • 1 tablespoon Cilantro
  • 1 tablespoon Extra Virgin Olive Oil
  • 4 tablespoons Water
  • 1 tablespoon Mayonnaise
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 1/8 teaspoon Sugar or Stevia optional
  • Salt and Pepper to taste

Instructions
 

  • Place spring mix in a large bowl. Add black beans, tomatoes, corn, red onion, avocado, green onion, cilantro, cotija cheese and tortilla strips in a large bowl. Combine.
  • To make dressing, add all dressing ingredients to a blender. Blend until smooth.
  • Drizzle dressing over salad. Serve immediately.

Notes

The calories shown are based on the salad serving 4 and all of the dressing being used (divided 4 ways). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition

Calories: 540kcal | Carbohydrates: 56g | Protein: 17g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 322mg | Potassium: 1184mg | Fiber: 18g | Sugar: 6g | Vitamin A: 1180IU | Vitamin C: 33.9mg | Calcium: 153mg | Iron: 4.1mg
Author Julie Clark
Course Main Dish
Cuisine American
Calories 540
Keyword avocado, corn, lime, summer, taco, vegetarian

vegetarian taco salad in a bowl

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Comments

  1. 5 stars
    This salad is AMAZING!! I actually sectioned off the toppings, like the picture, and something about the presentation made it even better. The avocado dressing… I’m addicted. It also makes a fabulous dip for veggies and or nachos.

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