Vegan Taco Salad

Have you been searching for a super-fast, homemade dinner that is actually nutritious, too? I thought it was impossible until we created this Vegan Taco Salad recipe. It couldn’t be easier to make. Taking only 20 minutes to prepare the ingredients, and another 5 if you make our delicious Homemade Catalina Salad Dressing, you’ll have your family fueled up with quality ingredients in a jiffy!

Taco salad is a staple in many homes and should be in other’s, too (in my opinion, anyway). It’s a fantastic way to use up the remaining veggies in your fridge. The quantities we have on the recipe do not have to be followed exactly. Use them as a guide for ideas, and utilize what you have on hand.

We hope you enjoy our Vegan Taco Salad recipe as much as we do!

Vegan Taco Salad

A tasty, vegan version of taco salad. Perfect for busy summer evenings when you’re on the run or need something for a potluck.

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Prep Time 20 minutes mins

Bean Soaking Time 12 hours hrs

Servings: 5

Course: Salad

Ingredients Method

Ingredients

  

• 2⅔ cups beans black or adzuki
• 2 tbsp taco seasoning
• 4 cups lettuce greens Chopped and packed. Romaine, swiss chard, spring mix etc.
• 1 cup broccoli florets
• 1 cup zucchini chopped
• 2 organic tomatoes fresh, diced
• 2 sprigs organic celery chopped
• ½ cup hemp hearts
• Crackers Mary’s, crumbled

Other Ingredient Ideas

• Mushrooms chopped
• Peppers diced
• Sprouts

Method

 

1. If you are reconstituting your own beans, soak 1 cup of dried beans for 12 hours, cook in a pressure cooker on high pressure (5 minutes for pre-soaked adzuki or 7 minutes for black beans).
2. Mix the beans and taco seasoning together. Can chill or use hot.
3. Prepare all remaining salad ingredients and combine them in a large bowl. Season salad with our Homemade Catalina Salad Dressing just before serving.
4. It’s best to eat the salad immediately, but depending on the hardiness of the greens you use, leftovers the next day can be tasty, too!

Bon appétit!