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vegetarian taco salad

Vegetarian Taco Salad

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 Servings
Course: Salad, Side Dish
Cuisine: Vegetarian
Ingredients Method Notes

Ingredients
  

  • 1 large  head romaine lettuce
  • 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
  • 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

Method
 

  1. Whisk together the olive oil, lime juice, cumin, chili powder, garlic, salt, and pepper. Set aside.
  2. Add the chopped romaine, black beans, pinto beans, corn, tomatoes, red pepper, and green onions to a large bowl. Toss gently.
  3. Add the shredded cheddar and toss once more.
  4. Right before serving, drizzle with the dressing and toss to coat.
  5. Top with tortilla strips and jalapeño, and serve immediately with lime wedges.

Notes

Store undressed components separately in the fridge up to 4 days. Best eaten within an hour once dressed and topped with tortilla strips.