My kids have to cook at least one meal a week. This is in part because I’m a big believer in Food Literacy and teaching kids how to cook. And also because Brad and I are way too busy to make a healthy dinner seven nights a week! This vegetarian taco salad is one of the dishes my kids choose to make on a regular basis. They love it because it’s simple and delicious!
The credit for this recipe belongs to my mom. It was one of my favourites as a kid. When I moved away to university, I called asking for the recipe. She emailed it to me, along with the message: “You have inspired me – we’re having it tonight!”
Simple, delicious, packed with vegetables… what more could you want in a meal?
Vegetarian Taco Salad
I’ve scaled this vegetarian taco salad recipe for a single can of beans. It is enough to feed 2-3 people. I usually make a double-batch to feed my family of four.
Feel free to leave out the cheese for a dairy-free and vegan taco salad. Or leave out the corn chips for a corn-free, grain-free salad.
The bean topping can be served warm or cold. Since I’m usually short on time, it’s typically served warm at our house.
- 1 Tbsp vegetable oil
- 1 medium onion, chopped into bite-sized pieces
- 1/2 green pepper, chopped into bite-sized pieces
- 1 clove of garlic, minced
- 1 tsp chilli powder
- 1/2 tsp cumin (ground or whole seed)
- A 15 oz can of kidney beans or black beans (1/2 cup of dried beans)
- 1/2 tsp oregano
- 1/4 to 1/2 tsp salt (depending on whether your canned beans are salted)
- 1/4 tsp black pepper
- Sauté the vegetables in a large frying pan set over medium heat. When the onions have softened, add the spices and fry for another minute to bring out the flavour.
- Add the black beans and oregano. Reduce the heat to low, put a lid on the pan and let it cook for another 15 minutes.
- Remove the lid and add salt and pepper. Taste and adjust the seasoning as required. Let the beans cool slightly before serving. You can let it cool for up to an hour before making the salad. Any longer than that, I recommend refrigerating the bean topping.
- 1/4 cup oil
- 2 Tbsp white vinegar
- 2 Tbsp ketchup
- 1/4 tsp dry mustard (or 1 tsp Dijon mustard)
- A dash of hot sauce, optional, I like Siracha (affiliate link)
- A pinch of salt
- Mix the salad dressing in the bottom of a large bowl.
- 2 green onions, sliced
- 1/2 a coloured pepper, chopped
- 1 tomato, chopped
- 1/2 a head of lettuce, torn into bite-sized pieces
- 1 cup crushed corn chips
- 1/3 cup grated cheese
- Mix the green onions, pepper and tomato into the salad dressing so they can marinade. Add the lettuce on top.
- When ready to serve, toss the lettuce into the salad dressing. Add the bean topping and toss again.
- For a pretty presentation, serve the salad at this point with a handful of corn chips and cheese on top. Or if you’re interested in a quick and easy meal, toss the corn chips and cheese into the salad and serve immediately.