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Vegetarian Taco Salad
Created by: Howcan Team
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1/2 cup shredded cheddar cheese
- 1 avocado, diced
- 1/4 cup chopped cilantro
- 4 cups shredded lettuce
- 1/2 cup salsa
- 1/4 cup sour cream
- 1/4 cup crushed tortilla chips
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the black beans, corn, cherry tomatoes, red onion, cheddar cheese, avocado, and cilantro.
- In a small bowl, whisk together the olive oil, cumin, chili powder, salt, and black pepper to make the dressing.
- Pour the dressing over the bean and vegetable mixture and toss to coat.
- Divide the shredded lettuce among 4 plates or bowls.
- Top each plate of lettuce with the bean and vegetable mixture.
- Drizzle each plate with salsa and sour cream.
- Sprinkle crushed tortilla chips on top.
- Serve immediately and enjoy!
The history of Vegetarian Taco Salad dates back to the 1960s when the vegetarian movement gained momentum in the United States. This dish was a creative twist on traditional taco salad, replacing the meat with flavorful and nutritious plant-based ingredients. Over the years, it has become a popular choice for those seeking a lighter, meat-free alternative. Chefs and home cooks alike have put their own spin on the recipe, incorporating fresh vegetables, beans, cheese, and zesty dressings. Today, the best versions of Vegetarian Taco Salad can be found in health-conscious restaurants and eateries that prioritize fresh, locally sourced ingredients. The key to a delicious Vegetarian Taco Salad lies in the perfect balance of textures and flavors, with a focus on vibrant, colorful vegetables and a well-seasoned dressing. Whether it's served with a classic tortilla bowl or as a deconstructed bowl, this dish continues to be a favorite among vegetarians and non-vegetarians alike.
25 min
4
320 calories
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