Delicious Vegan Taco Salad Recipe

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Ingredientsvegan taco salad

  • 4 cups shredded romaine lettuce
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 recipe Fresh Tomato Salsa Dressing (recipe follows) OR your choice fresh salsa
  • 4 ounces low-fat baked tortilla chips (regular or gluten-free)
  • 1/2 cup chopped fresh cilantro (optional)
  • 4 servings Guacamame (about 1 cup, recipe follows) OR a packaged guacamole hummus

Tomato salad dressing

  • 1 pound tomatoes (about 3 medium)
  • 1/4 cup chopped fresh cilantro
  • 1 clove garlic, minced
  • 1 tablespoon red wine vinegar
  • 2 teaspoons hot sauce
  • Freshly ground black pepper
  • Pinch of salt
  1. Chop the tomatoes finely, and place them in a mixing bowl.
  2. Add the remaining ingredients, and use your hands to mush everything up really well. Let sit for 10 minutes.
  3. Chill in an airtight container until ready to use, up to 5 days.

Guacamame

  • 4 ounces sliced avocado
  • 1 cup frozen edamame, completely thawed
  • 1/4 cup water
  • 1/4 teaspoon salt
  • Juice of 1 lime
  • 1 plum tomato, chopped
  • 2 tablespoons chopped red onion
  • 1/4 cup loosely packed cilantro leaves (optional)
  • Pinch of cayenne, for spiciness (optional)
  1. Place the avocado and edamame in a food processor. Pulse until everything is well chopped.
  2. Add the water, salt, and lime juice, and puree until relatively smooth, scraping down the sides with a spatula.
  3. Add the tomato, red onion, cilantro, and cayenne (if using), and pulse to combine.
  4. Transfer to a bowl, taste, and adjust flavors, if necessary. Serve ASAP.

Per Serving (1/4 cup): 60 calories, 4g fat, 5g carbs, 3g fiber, 3g protein

Note: To keep Guacamame from browning, throw the avocado pit into the ‘mame, drizzle with extra lime juice, and place a piece of plastic wrap right on the surface of the mixture. Cover tightly, and refrigerate.

Directions

  1. Divide the salad among four big bowls.
  2. First, place the lettuce in each bowl, then layer on the black beans and salsa.
  3. Crumble on the tortilla chips, and top with cilantro, if using. Serve with Guacamame on the side.

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