Vegan Taco Salad
We've given our beloved taco salad a fantastic vegan makeover! Packed with wholesome grains and a delightful combination of two types of beans, this salad is incredibly satisfying and deserves a spot on your dinner table. The real star is the zesty and spicy dressing, which adds a burst of flavor and happens to be our favorite aspect of this dish. Don't forget to customize it with all your favorites, such as cherry tomatoes and tortilla chips, for that perfect crunch!
Ingredients
FOR SALAD
- 2 c. water
- 1 c. quinoa
- 1 (15-oz.) can black beans, rinsed and drained
- 1 (15-oz.) can pinto beans, rinsed and drained
- 1 c. corn
- 1 tbsp. taco seasoning
- Kosher salt
- Freshly ground black pepper
- Chopped romaine
- 1/2 small red onion, thinly sliced
- 1 c. cherry tomatoes, halved
- 1 bell pepper, chopped
- Tortilla chips
FOR AVOCADO-CHIPOTLE DRESSING
- 2 large avocados, pitted
- 1 chipotle in adobo sauce, plus 1 tsp. sauce
- Juice of 1 lime
- 1/4 c. fresh cilantro
- 2 cloves garlic
- 1/4 c. water
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. white wine vinegar
- Kosher salt
- Freshly ground black pepper
Instructions
- In a medium pot over medium heat, bring water to a boil. Add quinoa, reduce heat to a simmer, then cover and cook 12 minutes or until water is absorbed. Remove from heat, but keep covered for 5 minutes.
- Add beans, corn, and taco seasoning to warm quinoa and toss to combine. Season with salt and pepper.
- In a blender or small food processor, blend together dressing ingredients. Season with salt and pepper. Add more vinegar or water to thin dressing as desired.
- In a large bowl, add romaine and toss with quinoa mixture, red onions, tomatoes, and bell pepper. Serve with chipotle dressing and tortilla chips.
Tried this recipe?Let us know how it was!