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