Taco salads are great for so many reasons. They’re easy to make, taste fresh and delicious and feel satisfying. I usually always make mine with chicken but in my goal to reduce our meat intake at home I thought I would try to make a vegetarian version. One of my biggest pet peeves about vegetarian cooking is when a recipe just takes out the meat and calls it a day. I feel like I can tell that something is missing so I wanted a salad that can stand on its own and that you wouldn’t even consider adding chicken to. I think I nailed it and I hope it’s a hit at your home too.
The dressing has a tonne of flavour and would be a great vinaigrette for any salad. There’s lots of fresh vegetables and enough protein that you feel completely satisfied. Minus the cabbage and salad greens and this would even be a great salsa. Even though my son can handle a bit of spice I added the jalapeño after removing a portion for him. He loved it and finished his plate.
Juice of 1 lime
1 tsp Agave or honey
2 Tbsp Canola Oil
1 1/2 tsp cumin
1/2 tsp chili powder
1 clove finely chopped garlic
salt to taste
In a large bowl combine all the ingredients and thoroughly whisk together.
1 540ml can of black beans, rinsed and drained
1 cup roughly chopped cilantro
1 cup diced red pepper
1 cup cooked corn
1 cup diced tomato
2 cups shredded purple cabbage
1/2 a finely diced jalapeno
I used frozen corn cooked in the microwave for 3 minutes and then drained.
Add all of the ingredients to the bowl with the vinaigrette and allow it to all mingle and fall in love. I let mine sit about 15 minutes before serving.
You can stop here and this is a great vegan salad that stands completely on its own. For our dinner we layered the bean salad on organic salad greens, topped with tortilla chips and a sprinkle of grated cheese. It was awesome, delicious and so easy to make. I will definitely make this a part of our regular meal plan.