Ingredients
Scale
- 1 head of romaine lettuce, chopped
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup cooked quinoa or brown rice
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup corn kernels
- 1/4 cup red onion, thinly sliced
- Your favorite vegan taco seasoning
- Vegan dressing of your choice (such as a creamy cashew dressing or a lime vinaigrette)
- Optional Toppings: Vegan cheese shreds, salsa, cilantro, vegan sour cream
Instructions
- Combine chopped romaine lettuce, diced tomatoes, and red bell pepper in a large bowl to create the base of the salad.
- Add rinsed black beans, cooked quinoa or brown rice, and corn kernels to the bowl, seasoning with vegan taco seasoning.
- Layer the diced avocado and thinly sliced red onion on top of the salad.
- Drizzle your favorite vegan dressing over the salad, toss gently, and serve immediately with optional toppings.
Notes
- Use fresh, high-quality ingredients for the best flavor.
- Adjust the amount of taco seasoning to your preference.
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños.
- Store the dressing separately when meal prepping to prevent sogginess.
- Get creative with toppings, adding roasted vegetables or different beans for variety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg