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taco-salad-recipe

Taco Salad Recipe

This recipe is vegan.
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Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 red bell pepper, diced
  • 1 avocado, diced
  • ½ red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 4 cups romaine lettuce, chopped
  • ¼ cup cilantro, chopped
  • 1 lime, juiced
  • 2 tablespoon olive oil
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Tortilla chips, crumbled (optional)

Instructions 

  1. 1. In a large mixing bowl, combine black beans, corn, red bell pepper, avocado, red onion, cherry tomatoes, and romaine lettuce.
  2. 2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
  3. 3. Pour the dressing over the salad and toss to combine.
  4. 4. Garnish with chopped cilantro and crumbled tortilla chips if using.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 7g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 300mg | Potassium: 700mg | Fiber: 10g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 40mg | Calcium: 60mg | Iron: 2mg

Keywords

Salad, Taco, Vegan
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