Vegan Taco Salad with Creamy Southwestern Dressing
Healthy, satisfying taco salad made with black beans, fresh veggies, and taco-seasoned chickpea-walnut crumbles. Then tossed in an easy & flavorful southwestern style dressing.
Servings: 4
Ingredients
- 1 large head romaine (4-5 cups finely chopped)
- 1 batch chickpea-walnut taco crumbles
- 15 oz. can black beans
- 1 cup sweet corn, cooked
- 5 oz. grape tomatoes (about 1 cup)
- 1/3 cup red onion
- Optional for serving: tortilla strips, avocado/guacamole, cilantro
For the Creamy Southwestern Dressing:
- 1 cup vegan yogurt, plain & unsweetened*
- 2 Tbsp. lime juice
- 1 1/2 Tbsp. apple cider vinegar
- 2 tsp. chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. maple syrup
- 1/4 tsp. salt
- Optional: fresh cilantro, chipotle
Instructions
- Make the chickpea-walnut taco crumbles.
- Meanwhile, make the dressing: Combine all dressing ingredients in a small bowl and whisk to combine. Adjust flavors if desired. Set aside.
- Finely chop romaine. Halve/quarter the grape tomatoes and finely dice the red onion.
- Place all salad ingredients in a large bowl (including taco crumbles when finished baking). Toss to combine.
- Place portioned salad in serving bowls and top with desired amount of dressing. Add toppings if desired. (I enjoy crumbled tortilla chips for crunch.)
Notes
*Yogurt: I use Forager Cashew Milk Yogurt. Just be sure your yogurt is plain and unsweetened. 1 cup equals about 10 oz.
Yield: Recipe makes about 9 cups salad. (Or about 4 large 2.25-cup servings.)
Dressing: The dressing amount is a good match for a heavily-dressed salad, but only use as much as desired if you prefer less.
Nutrition Per Serving (Estimate)
Calories: 517 kcal | Carbohydrates: 69 g | Protein: 23 g | Fat: 19 g | Saturated Fat: 2 g | Potassium: 988 mg | Fiber: 19 g | Sugar: 13 g | Vitamin A: 1344 IU | Vitamin C: 23 mg | Calcium: 205 mg | Iron: 6 mg
