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This vegetarian taco salad offers a burst of bright flavors with fire-roasted corn, creamy avocado, and fresh salsa, all drizzled with a zesty cilantro lime dressing. Perfect for vegan and vegetarian diets, this dish is a delightful fusion of American and Mexican cuisines.
Total time30 min
Ingredients14
Serving size6
Calories350
Cutting Board
Chef's Knife
Mixing Bowl
Measuring Cups and Spoons
Blender or Food Processor
Salad Spinner (optional)
Serving Bowl
2 romaine lettuce
2 ripe avocados, pitted
1/2 red onion
1 cup pico de gallo/fresh salsa
3/4 cups fire roasted frozen corn
1 cup black beans, rinsed and drained
1/4 cups olive oil