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Vegetarian Taco Salad Recipe - simple healthy dinner idea. / Running in a Skirt

Vegetarian Taco Salad with Creamy Cilantro Avocado Dressing

Julie Wunder
Taco salad gets a healthy and vegetarian makeover!
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Dinner, Lunch
Cuisine Mexican
Servings 2 dinner size salads
Calories 366 kcal


  • 1 recipe Creamy Avocado Dressing **
  • 1 can kidney beans, rinsed and drained
  • 1 teaspoon olive oil
  • ½ teaspoon chili powder
  • ½ teaspoon oregano
  • ½ teaspoon cumin
  • 2 hearts of romaine, chopped
  • 1 cup cherry tomatoes, halved
  • ½ yellow bell pepper, chopped
  • ½ avocado, sliced (use other ½ in dressing)
  • ½ cup corn
  • ¼ cup cilantro
  • Optional sides/ toppings: tortilla chips, shredded Mexican cheese


  • In a pan over medium heat warm the coconut oil. Add the bean, chili powder, oregano and cumin. Saute for 3-5 minutes or until beans have absorbed some of the flavor. You can also serve the beans out of the can.
  • To assemble the salad, make a bed of romaine lettuce. Top with the beans. Sprinkle the rest of the toppings. Serve with chips and optional Mexican cheese.


Calories: 366kcalCarbohydrates: 55gProtein: 17gFat: 12gSaturated Fat: 2gCholesterol: 1mgSodium: 615mgPotassium: 1421mgFiber: 20gSugar: 10gVitamin A: 10724IUVitamin C: 86mgCalcium: 125mgIron: 6mg
Keyword Vegetarian Taco Salad
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!