Easy vegan taco salad with black beans, raw chopped vegetables, and easy plant-based toppings. Perfect for meal prep and breezy summer entrée salads.
Happy Friday, friends!
Maybe we should celebrate with a little fiesta, what do you think?
I’ve always been a big taco salad fan, especially when dining Mexican.
I was also a big fan of telling the waiter that it was my birthday so he would bring the birthday sombreros out to my sister and I (oh, wait, was that just last year?!).
Usually the taco salad itself was so filling that I could only feebly munch on the ginormous puffed tortillas shell-shaped bowl after the interior was gone.
This week I brought taco salads back in a big way with this p lant-based bowl that’s hearty and filling without the traditional shell exterior.
How about we make this 10-Minute Black Bean Taco Salad for a lightened up version of the classic?
You just need fresh veggies, black bean protein, and some simple dressings to make this vegan and gluten-free taco salad.
Birthday sombreros optional but recommended.
We start with a simple shredded romaine lettuce base.
If you’re like me, you’re so into the dark leafy greens that you forget little ‘ole romaine is actually quite tasty too.
Then we top the lettuce with layers of fresh diced peppers, tomatoes, avocado, black beans and cilantro.
But wait, there’s more.
Because the salad is so simplistic, the dressings and garnishes are what really make this salad shine.
I like adding salsa, hot sauce, fresh squeezed lime, and yogurt.
Yes, yogurt.
Unsweetened yogurt is a fantastic replacement for sour cream in recipes and adds that creamy flavor without any dairy.
Lately I’m loving this kind.
This 10-Minute Black Bean Taco Salad is perfect for an easy meal prep!
You can prepare the lettuce and chop the vegetables in advance for easy lunch assembly during the work week.
It’s also incredibly easy to throw together on nights where you have nothing prepared.
The vegetables here are just what I had on hand; feel free to mix and match your favorites in this salad template.
I love mine with lots of hot sauce, squeezed lime, and yogurt drizzle.
If you’re not a black beans person, try subbing your favorite legume or favorite protein of choice instead.
If you try this 10-Minute Black Bean Taco Salad, let me know!
I’d love to hear what you think of them.
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
Want more healthy Mexican-inspired dishes?
Check out my Easy Mexican Macro Bowls, Romaine Tempeh Tacos with Cashew Sour Cream, and Black Bean Collard Burritos.
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XO Lauren
10-Minute Black Bean Taco Salad
- Total Time: 10 mins
- Yield: 2 salads
- Diet: Vegan
Description
Easy vegan taco salad with black beans, raw chopped vegetables, and easy plant-based toppings. Perfect for meal prep and breezy summer entrée salads.
Ingredients
- 1 small head romaine lettuce, rinsed and chopped
- 1 15 oz. can black beans, drained and rinsed
- 1/2 cup cherry or grape tomatoes, halved
- 1 red bell pepper, diced
- 1/4 medium or 1/2 small avocado, sliced
- handful of cilantro, roughly chopped
- 4 TBSP unsweetened almond or coconut yogurt
- 1 lime, squeezed
- hot sauce
- 1/2 cup salsa
Instructions
- Wash and chop all vegetables and set aside.
- To assemble salads, add a bed of romaine lettuce to bowls and top with black beans, red bell pepper, halved tomatoes, avocado, cilantro, and salsa.
- Dress the mixture with a drizzle of yogurt, hot sauce, and fresh squeezed lime.
- Serve immediately. Store any leftovers separately in the refrigerator for 2-3 days and reassemble for serving.
Notes
Recipe adapted from Tone It Up
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad, Entree
- Method: Hand-mix
- Cuisine: Vegan, Gluten-Free, Grain-Free, Oil-Free
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