Vegetarian Taco Salad
Recipe: #4125
January 17, 2012
Categories: Salads, Beans, Tomato, Corn, Mexican High Fiber, High Protein, Vegetarian, more
"No meat or meat substitutes - great for winter days when fresh veggies are hard to find. Yummy vegetarian taco salad that even my 11 year old enjoys. Polenta corn chips have only 3.5g of fat per ounce - I use SOLEA polenta chips (although I haven't seen them for sale for awhile). "
Ingredients
Nutritional
- Serving Size: 1 (462.2 g)
- Calories 717.3
- Total Fat - 7.5 g
- Saturated Fat - 2.1 g
- Cholesterol - 20.8 mg
- Sodium - 313.7 mg
- Total Carbohydrate - 146.2 g
- Dietary Fiber - 19.4 g
- Sugars - 19.8 g
- Protein - 22.8 g
- Calcium - 242.1 mg
- Iron - 19.8 mg
- Vitamin C - 30.6 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Stir first seven ingredients (through sour cream) together in a large bowl until combined.
Step 2
Gently stir in mixed greens (greens will wilt if there are leftovers, so I usually just throw the greens on the serving plate!).
Step 3
Layer chips on serving plates and top with taco mixture.
Step 4
Serve with your favorite taco toppings if desired, olives, shredded cheese, taco sauce, etc.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use light sour cream to keep the fat content low.
- If polenta chips are unavailable, baked corn tortilla chips can be used instead.
- Instead of kidney beans, use black beans. The black beans offer a richer flavor and a slightly different texture, making the salad more interesting.
- Instead of corn, use frozen peas. Frozen peas are a great substitute for corn in this recipe, as they are an excellent source of vitamins and minerals and provide a nice sweetness to the salad.
Mexican Rice Taco Salad Replace the kidney beans with cooked Mexican rice, replace the corn with 1/2 cup of black beans, and replace the taco seasoning with 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of garlic powder.
Southwestern Rice Taco Salad Replace the kidney beans with cooked Mexican rice, replace the corn with 1/2 cup of black beans, and replace the taco seasoning with 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, and 1/2 teaspoon of smoked paprika.
Mexican Rice: This delicious side dish is a perfect accompaniment to Vegetarian Taco Salad. It's easy to make, and it adds a flavorful and colorful touch to the meal. The combination of tomatoes, garlic, and cilantro make it a great addition to the salad's flavors.
Black Bean and Corn Salsa: This tasty salsa is a great way to add a bit of spice to the Vegetarian Taco Salad. It's full of fresh ingredients like black beans, corn, tomatoes, and cilantro, and it's easy to make. Plus, it adds a nice contrast of colors and flavors to the meal.
FAQ
Q: How many servings does this recipe make?
A: This recipe makes 4 to 6 servings.
Q: What type of dish is this recipe?
A: This recipe is a classic Italian pasta dish.
2 Reviews
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Fun facts:
The kidney beans used in this vegetarian taco salad recipe are a staple in many Mexican dishes, such as chili con carne and refried beans. This dish is said to be a favorite of the famous Mexican painter Frida Kahlo.
Taco seasoning, which is used in this recipe, was first sold commercially in the 1940s and was created by the McCormick Spice Company. It has become a staple in many Mexican-inspired dishes and is now used in many countries around the world.