Loaded Vegetarian Taco Salad Recipe for Weeknight Dinners

This Vegetarian Taco Salad is full of bright flavors and satisfying textures. Crisp corn tortilla chips, creamy avocado, black beans, fresh tomatoes, and more are tossed in a zesty cilantro-lime vinaigrette. Serve as an appetizer, side, or main course.

Originally published March 31, 2009. Updated with new photos and additional content.

About This Veggie Taco Salad

This black bean taco salad is so hearty and flavorful that you won’t miss the meat. It combines sweet corn, bell pepper, shredded cheese, and ripe tomatoes on a base of sturdy tortilla chips for a satisfying bite every time. The cilantro-lime vinaigrette is bright and versatile, pairing well with raw, roasted, or sautéed vegetables—so feel free to adapt the salad to whatever produce is in season.

It’s a quick, customizable recipe that works especially well in warm weather when you want a cool, meat-free meal without heating the oven. Add a simple margarita or a sparkling agua fresca to round out the meal.

Tools You’ll Need

These basic tools make preparation easy:

• Blender or food processor — for the vinaigrette.
• Microplane — for zesting the lime.
• Cutting board and chef’s knife — to chop the vegetables.
• Citrus press — to get the most juice from the limes.
• Measuring cups and spoons — for the dressing ingredients.
• Large serving bowl — for tossing and serving the salad.

Recipe Ingredients

This salad is meat-free but hearty. You’ll need:

For the taco salad:

• Romaine or other crisp lettuce
• Cherry tomatoes or diced Roma tomatoes
• Green or red bell pepper, chopped
• Red onion, finely diced
• Corn (fresh, grilled, or thawed frozen)
• Shredded sharp cheddar cheese
• Canned black beans, rinsed and drained
• Corn tortilla chips

For the cilantro-lime vinaigrette:

• Tomato
• Fresh cilantro
• Olive oil
• Apple cider vinegar
• Lime juice and zest
• Ground cumin
• Chili powder
• Garlic

For exact quantities and a printable recipe card, see the recipe card below.

Taco Salad Topping Ideas

Customize your salad with any of these toppings:

• Green onions
• Extra chopped red onion
• Sour cream or Mexican crema
• Fresh lime wedges
• Chopped or pickled jalapeños
• Salsa or pico de gallo
• Homemade guacamole

Recipe FAQs

Questions about this recipe? Here are answers to common ones. Leave a comment if you need more help.

Can meat be added?

Yes. Add seasoned ground beef, taco-spiced chicken or turkey, or shredded pork if you want a meat option. Prepare separately and serve on top or mixed into the salad.

Can I use different beans?

Absolutely. Pinto beans, kidney beans, or cooked dried beans work just as well—just be sure to rinse and drain canned beans before using.

Can I meal prep this salad?

Yes. Store the dressing separately in an airtight container for up to a week. Chop vegetables and store them individually in the fridge. Wait to add the dressing and chips until serving to preserve texture.

Storage Instructions

Once the salad is dressed, eat within 24 hours for best texture. Leftover dressing and chopped vegetables can be stored separately in airtight containers in the refrigerator for 4 to 7 days.

What to Serve with Veggie Taco Salad

This salad pairs well with many Mexican-inspired sides and mains. Serve alongside slaws, salsas, enchiladas, tacos, or grilled meats if desired. A refreshing beverage like agua fresca or a citrus cocktail completes the meal.

• Sides: Cilantro-lime slaw, fresh salsas, or mango salsa.
• Entrees: Enchiladas, tacos, or grilled fajitas.
• Drinks: Agua fresca or a light margarita.

Try This Meatless Taco Salad at Home

If you’re after a fresh, flavorful vegetarian meal, this taco salad is worth a try. It’s quick to prepare, easy to customize, and full of crowd-pleasing texture.

If you make it, leave a comment to share your thoughts. On Instagram, tag your photo with @goodlifeeats and #goodlifeeatsrecipes so others can see your creation.

More Vegetarian Mexican Recipes

Explore other meatless Mexican dishes like vegetarian fajitas, Mexican quinoa salad, black bean pizza, crispy black bean tacos, or baked nachos for more meal ideas.

Vegetarian Taco Salad

Yield:
4

Prep Time:
10 minutes

Total Time:
10 minutes

This Vegetarian Taco Salad is bursting with textures and flavors. Crisp tortilla chips, creamy avocado, black beans, juicy tomatoes, and more are tossed in a bright cilantro-lime vinaigrette. Serve as an appetizer, side, or main dish.

Ingredients

Cilantro Lime Vinaigrette:

• 1/4 cup chopped seeded tomato
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon cider vinegar
• 1 teaspoon grated lime rind
• 1 tablespoon fresh lime juice
• 1/4–1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1 garlic clove, peeled

Taco Salad:

• 8 cups thinly sliced romaine lettuce
• 1 cup diced tomato
• 1 cup chopped green bell pepper
• 3/4 cup finely diced red onion
• 1 1/2 cups diced avocado
• 1 1/2 cups corn kernels (frozen and thawed or fresh grilled)
• 1/2 cup (2 ounces) shredded sharp cheddar
• 1 (15-ounce) can black beans, rinsed and drained
• 4 cups corn tortilla chips (about 4 ounces)

Garnishes

• Fresh cilantro leaves
• Sour cream
• Salsa

Instructions

1. To prepare the vinaigrette, combine the first 11 ingredients in a blender or food processor and process until smooth.
2. Combine the lettuce and remaining salad ingredients (except the chips) in a large bowl.
3. Add vinaigrette and toss to coat.
4. Gently layer or mix in the chips just before serving.
5. Top with garnishes as desired.

Notes

Adapted from a Cooking Light recipe.

Nutrition Information:

Yield: 4
Serving Size: 1

Amount Per Serving:
Calories: 402
Total Fat: 16g
Saturated Fat: 3g
Cholesterol: 3mg
Sodium: 293mg
Carbohydrates: 58g
Fiber: 11g
Sugar: 10g
Protein: 12g

Nutritional information is an estimate.