Recipe and Photo by Heather Hands, Flourishing Foodie
30 Min(s) Prep
This Vegetarian Taco Salad has no meat—but it does have an abundance of flavor—from the beans, corn, tomatoes, citrusy-sweet dressing and more.
What You Need
Original recipe yields 4 servings
4 Tbsp. canola oil
2 Tbsp. lime juice
2 Tbsp. honey
season to taste
8 cups lettuce, chopped
1 can (15 oz.) black beans, rinsed and drained
2 cups corn
2 cup cherry tomatoes, halved
1 red pepper, sliced
1 cup KRAFT Mexican Style Finely Shredded Taco Cheese
3 green onions, sliced
1 avocado, quartered
1 cup tortilla strips
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
season to taste
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Let's Make It
In a small jar with a tight fitting lid, combine the dressing ingredients. Shake to combine.
In large salad bowl, combine the lettuce, black beans, corn, tomatoes, and red pepper. Toss with the dressing.
Plate the salad into four bowls.
Sprinkle 1/4 cup cheese, chopped green onions, 1/4 avocado, and 1/4 cup tortilla strips onto each individual salad.
Finish with sour cream, and season to taste.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 0g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.