Vegetarian Taco Salad

Having a diet that doesn’t require you to eat meat for once or twice in a week can have great health benefits, which includes reduced risk for any heart conditions and weight loss. And when you go for vegetarian meals, you will save on budget for grocery and lowers your carbon footprint as well.

So, whether if you are already hooked on vegetarian meals or meatless meals, this satiating Vegetarian Taco Salad is a great way to include vegetables, whole grains and beans into your diet.


  • 1 1/2 cups fresh corn kernels or frozen, thawed
  • 1 large onion, chopped
  • 4 large tomatoes
  • 1 tablespoon Chile powder
  • 1 15-ounce can black, kidney or pinto beans, rinsed
  • 1 1/2 cups cooked long-grain brown rice
  • 1 avocado, chopped
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons dried oregano, divided
  • 1/3 cup prepared salsa
  • 1/2 cup chopped fresh cilantro
  • 2 cups shredded iceberg or romaine lettuce
  • 2 1/2 cups coarsely crumbled tortilla chips
  • 1 cup shredded pepper Jack cheese
  • 2 tablespoons extra-virgin olive oil
  • Lime wedges for garnish


  1. In a non-stick skillet, heat oil over medium heat. Add corn and onion; cook and stir often until brown for 15 minutes. Chop 1 tomato coarsely and then add it into the pan with the beans, rice, 1 teaspoon oregano, ¼ teaspoon salt and chili powder. Cook, stirring occasionally until the tomato is cooked for 5 minutes. Let it cool a little.
  2. The remaining tomatoes should be coarsely chopped. Mix with salsa, cilantro and ½ teaspoon of oregano in a bowl.
  3. Combine the lettuce with the bean mixture, 2/4 cups of cheese and half of the fresh salad in a large bowl. Serve the dish sprinkled with the left cheese and tortilla chips, avocado, passing the lime wedges and the left over fresh salad from the table.

No one is going to miss the meat in this fresh vegetarian taco salad. You can make the rice and bean mixture ahead of time and then have the salad assembled quickly at mealtime.