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Loaded Vegetarian Taco Salad

A vibrant, crunchy salad packed with fresh lettuce, black beans, corn, tomatoes, and crushed tortilla chips, tossed in a creamy lime dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 head iceberg lettuce chopped
  • 1 can (15oz) black beans rinsed and drained
  • 1 cup sweet corn canned or frozen/thawed
  • 1 cup cherry tomatoes halved
  • 0.5 cup red onion diced
  • 2 cups tortilla chips crushed
Creamy Lime Dressing
  • 0.5 cup sour cream or greek yogurt
  • 2 tbsp mayonnaise
  • 2 tbsp lime juice
  • 0.5 tsp garlic powder
  • 1 pinch salt and pepper to taste

Equipment

  • Large Salad Bowl
  • Small whisk
  • Salad Tongs
  • Knife and cutting board

Method
 

  1. Wash lettuce and chop into bite-sized pieces. Ensure it is thoroughly dried.
  2. Rinse and drain the black beans and corn.
  3. Chop the tomatoes, red onion, and cilantro.
  4. In a small bowl, whisk together sour cream, mayo, lime juice, garlic powder, salt, and pepper to make the dressing.
  5. In a large serving bowl, combine lettuce, beans, corn, tomatoes, and onion.
  6. Just before serving, add the crushed tortilla chips.
  7. Drizzle with dressing and toss well to coat.
  8. Serve immediately garnished with extra cilantro.

Notes

Add the chips at the very last moment to keep them crunchy. For extra protein, add grilled chicken or seasoned ground beef.