Vegan Taco Salad with Creamy Southwestern Dressing

Name: Vegan Taco Salad with Creamy Southwestern Dressing
Prep time: 15 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 large head romaine (4-5 cups finely chopped); 1 batch chickpea-walnut taco crumbles; 15 oz. can black beans; 1 cup sweet corn, cooked; 5 oz. cherry/grape tomatoes (about 1 cup); 1/3 cup red onion (or 2-3 green onions); Optional for serving: tortilla strips, avocado/guacamole, cilantro; 1 cup vegan yogurt, plain & unsweetened* (about 10 oz.); 2 Tbsp. lime juice (about 1 lime); 1 1/2 Tbsp. apple cider vinegar; 2 tsp. chili powder; 1 tsp. onion powder; 1 tsp. garlic powder; 1 tsp. maple syrup; 1/4 tsp. salt (more/less to taste); Optional: fresh cilantro, chipotle

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 4

Cost: $13.87 /serving

Author : Kaitlin - The Garden Grazer

bean taco salad easy healthy

Vegan Taco Salad with Creamy Southwestern Dressing

Instructions

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Step 1

Make the chickpea-walnut taco crumbles.

Step 2

Meanwhile, make the dressing: combine all dressing ingredients in a small bowl and whisk/stir to combine. Adjust flavors if desired. Set aside.

Step 3

Finely chop romaine. Halve/quarter grape tomatoes and finely dice red onion.

Step 4

Place all salad ingredients in a large bowl (including taco crumbles when finished baking). Toss to combine.

Step 5

Place portioned salad in serving bowls and top with desired amount of dressing. Add toppings if desired. (I enjoy crumbled tortilla chips for crunch.)

Step 6

If saving for later, store salad and dressing separately in sealed containers in the fridge to preserve freshness.

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