This taco salad has become a weekly favorite this summer, and though the ingredients list seems long, the whole thing comes together in about 30 minutes. Store bought salsa is just fine, but to really take this salad to the next level, try our Fire Roasted Salsa recipe.
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Taco Salad
A bold, flavorful and hearty, yet refreshing, salad.
Servings: 2 dinner size salads
Ingredients
Fire Roasted Salsa
- 10 roma tomatoes
- 2 jalapenos
- 1 tsp grapeseed oil
- 3 cloves garlic
- 2 limes, juiced
- ½ cup vegetable stock
- ¼ cup extra virgin olive oil
- ½ cup cilantro
- salt and pepper
Roasted Corn
- 1 cup frozen or fresh corn kernels
- 1 tsp grapeseed oil
- ½ tsp garlic powder
- salt and pepper
Taco "Meat"
- 6 ounces vegan ground "meat" crumbles We like Impossible Burger, Beyond Burger, and Gardein
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- ½ tsp chipotle powder
- ⅛ tsp cayenne pepper
- salt and pepper
- ½ cup vegetable stock
Salad
- 8 ounces salad blend or romaine lettuce We like spinach / power greens blend
- ½ cup canned black beans, drained
- 8-10 cherry tomatoes, halved
- ½ red bell pepper, diced
- 4 scallions, sliced
- ½ cup shredded non-dairy cheddar cheese
- ½ cup non dairy sour cream
- 1 lime
- ½ cup cilantro
- tortilla chips
Instructions
Fire Roasted Salsa
- Preheat broiler to 500 degrees
- Line a baking sheet with foil and then grease with grapeseed oil
- Slice roma tomatoes and jalapenos in half lengthwise and place cut side down on the foil.
- Broil for about 30 minutes until the skins are very charred
- Add charred tomatoes, jalapenos, and the rest of the salsa ingredients to a food processor and pulse until it reaches the desired consistency. This can also be done in a blender, but a food processor produces a better texture.
Roasted Corn
- Preheat broiler to 500 degrees (unless already preheated from the salsa)
- Line a baking sheet with foil and then grease with grapeseed oil
- Place corn (still frozen is fine) on sheet in a single layer
- Season with garlic powder, salt, and pepper
- Broil for about 5-10 minutes until corn is slightly golden brown (check every couple of minutes)
- Set aside and allow to cool
Taco "Meat"
- Combine vegan meat crumbles and all seasonings in a small skillet and cook until meat is nicely browned
- Set aside and allow to cool
Salad Assembly
- Combine salad mix, black beans, cherry tomatoes, red bell pepper, scallions, roasted corn, and taco meat in a shallow bowl. Top with cheddar cheese, cilantro, a dollop of sour cream, avocado, and a squeeze of lime juice.
- Add salsa as the salad dressing and serve with tortilla chips.