Vegan Taco Salad
Vegan taco salad is a light and refreshing twist on Mexican flavors that will brighten up any meal. This recipe is packed with colorful vegetables, black beans, and crunchy tortilla chips, making it not only delicious but also nutritious. The combination of lime and smoked paprika in the dressing perfectly balances the flavors, while fresh cilantro adds an authentic Mexican touch to the dish. This simple and quick recipe is an ideal choice for a light lunch or dinner.
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Ingredients for this recipe
Servings: 4
400
g
Black beans (canned or cooked)
200
g
Corn (canned or cooked)
3
Tomatoes
1
Avocado
200
g
Lettuce (e.g., iceberg or romaine)
100
g
Tortilla chips
1
Red onion
2
tbsp
Fresh cilantro
1
Lime
2
tbsp
Olive oil
1
tsp
Smoked paprika
0.5
tsp
Chili flakes
1
tsp
Salt
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Preparation Steps
1
Wash and chop the lettuce, tomatoes, and red onion. Dice the avocado.
2
In a large bowl, combine the black beans, corn, tomatoes, red onion, and lettuce.
3
In a small bowl, whisk together the olive oil, lime juice, smoked paprika, chili flakes, and salt to create the dressing.
4
Pour the dressing over the salad mixture and gently toss to coat everything evenly.
5
Add the diced avocado and tortilla chips, then sprinkle with fresh cilantro.
6
Serve immediately to keep the tortilla chips crispy.
