This vegetarian taco salad piles chopped romaine, two kinds of beans, corn, tomatoes, and shredded cheese into one big bowl, then finishes it with crunchy tortilla strips and a tangy lime dressing that ties everything together.

Using both black beans and pinto beans gives the salad more textural variety than a single bean would, while the corn and diced red pepper add pops of sweetness against the savory beans and sharp cheddar.

It’s built to be tossed right before serving, so the tortilla strips stay crisp instead of turning soft in the dressing.

Ingredients

For the salad

1 large head romaine lettuce, chopped
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 cup corn kernels, fresh, frozen and thawed, or canned and drained
1 cup cherry tomatoes, halved
1 red bell pepper, diced
3 green onions, thinly sliced
1 1/2 cups shredded cheddar cheese
1 1/2 cups tortilla strips or crushed tortilla chips
1 jalapeño, thinly sliced, optional
Lime wedges, for serving

For the dressing

1/3 cup olive oil
Juice of 2 limes
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 clove garlic, minced
Salt and black pepper, to taste

Why You’ll Love This Vegetarian Taco Salad

Two kinds of beans make this filling enough to serve as a full meal, not just a side salad.
The lime cumin dressing brings real taco flavor without needing any meat or meat substitute.
Everything can be prepped ahead and stored separately, so assembly takes just a few minutes.
It’s naturally vegetarian and can be made gluten free by checking the tortilla strips.
The mix of textures, crunchy chips, crisp lettuce, and soft beans, keeps every bite interesting.

Ingredient Notes

Romaine holds up well to a heartier dressing and mix-ins like this without wilting immediately, which is part of why it works better here than a more delicate lettuce like butter lettuce.

Using both black beans and pinto beans isn’t strictly necessary, but the two together give more visual and textural contrast than either alone. If you only have one on hand, doubling up on a single type works fine too.

Fresh corn cut off the cob has the best flavor and crunch, though frozen corn that’s been thawed or canned corn that’s been drained both work well and save time. If using frozen, there’s no need to cook it first since it will soften slightly once mixed with the warm elements of the salad.

Tortilla strips added right before serving are what keep this salad from turning soggy. If they sit in the dressed salad too long, they lose their crunch, so it’s worth waiting until the last moment to add them, especially if there are leftovers to consider.

Sharp cheddar gives a stronger flavor against all the other components than a mild cheese would, though a colby jack or a Mexican blend both work well too if that’s what’s already in the fridge.

How to Make Vegetarian Taco Salad

Start with the dressing so the flavors have time to come together while you prep the rest of the salad. Whisk together the olive oil, lime juice, cumin, chili powder, minced garlic, salt, and pepper in a small bowl or jar until combined. Set aside.

Chop the romaine and add it to a large serving bowl. Add the drained black beans, pinto beans, corn, halved cherry tomatoes, diced red pepper, and sliced green onions.

Toss the salad gently to distribute the vegetables and beans evenly throughout the lettuce. Add the shredded cheddar and toss once more, lightly, so the cheese doesn’t clump together in one spot. At this stage the salad can sit covered in the fridge for a short while if you’re not ready to serve it yet.

Right before serving, drizzle the dressing over the salad and toss again to coat everything evenly. Top with the tortilla strips and sliced jalapeño if using, then serve immediately with lime wedges on the side. Serving the dressing on the side instead is also an option if you’d rather let everyone add their own amount.

Tips for Success

Add the tortilla strips at the very last moment, right before serving, so they stay crisp instead of going soft in the dressing.
Whisk the dressing right before using it, since the oil and lime juice will separate if it sits for more than a few minutes.
Chop the vegetables into similarly sized pieces so every forkful gets a mix of textures and flavors.

If prepping ahead, store the dressing, the chopped salad, and the tortilla strips in three separate containers and combine only when ready to eat.
Taste the dressing before adding it to the whole salad, since it’s easier to adjust the seasoning in a small bowl than once it’s tossed with everything.

Storage

Store any undressed, unassembled components separately in the fridge for up to 4 days: the chopped romaine and vegetables in one container, the dressing in another, and the tortilla strips in a sealed bag at room temperature so they don’t turn stale. Once the salad is dressed and tossed with the tortilla strips, it’s best eaten within an hour, since the lettuce wilts and the strips soften the longer everything sits together.

FAQ

Can I make this vegan?

Yes. Swap the shredded cheddar for a plant based cheese alternative or simply leave it out, and the rest of the recipe stays exactly the same.

Can I add avocado or guacamole?

Yes. Diced avocado or a scoop of guacamole both work well added just before serving, though avocado should go in right before eating since it browns quickly once cut.

What can I use instead of tortilla strips?

Crushed tortilla chips work just as well and are often easier to find than pre-made strips, giving the same crunch with less effort.

Can I turn this into a make ahead lunch?

Yes. Layer the undressed ingredients in a jar or container with the dressing at the bottom and the lettuce and tortilla strips at the top, then shake or toss everything together right before eating.