Vegan Mexican taco salad
This vegan taco salad or a taco made into a salad is perfect because it is fresh, full of Mexican flavors, and great on its own or as a side dish. It is the best thing to eat when you're indecisive between a salad and tacos.
4 servings
Calories: 503kcal
Ingredients
- 3 tablespoons lime juice
- 4 tbsp olive oil
- 1/2 cup sliced red onion
- 1/2 teaspoon sea salt
- 1 cup chopped cherry tomatoes or another type of tomato chopped
- 1 chile serrano sliced
- 1/4 cup chopped cilantro
- 4 handfuls mixed greens
- 1 cup roasted corn kernels
- 1½ cups black bean or one can drained
- 1 sliced avocado
- 1/4 cup pumpkin seeds
- 1 cup tortilla chips
Instructions
- In a bowl add the onion and lemon juice. Wait two to three minutes and add oil and salt. Mix well and add the tomato, serrano, and chopped cilantro. Mix and set aside.
- In a large serving dish, preferably not a bowl put the lettuce, add the black beans, roasted corn, sliced avocado, pumpkin seeds, dressing, and chips.
Notes
Serve immediately, if not the lettuce will wilt and the chips can become soggy.
Nutrition
Serving: 1serving | Calories: 503kcal | Carbohydrates: 50g | Protein: 12g | Fat: 31g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 499mg | Potassium: 757mg | Fiber: 12g | Sugar: 4g | Vitamin A: 373IU | Vitamin C: 21mg | Calcium: 88mg | Iron: 3mg