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Vegetarian Taco Salad

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  40 Minutes
  6 servings, about 1 1/2 cups each
Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead and the salad quickly assembled at mealtime. Recipe by Nancy Baggett for EatingWell.

Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 3 days; reheat slightly before serving.
2 tablespoons  extra-virgin olive oil
1   large onion, chopped
1 1/2 cups  fresh corn kernels (see Tip) or frozen, thawed
4   large tomatoes
1 1/2 cups  cooked long-grain brown rice (see Tip)
1 15-ounce can  black, kidney or pinto beans, rinsed
1 tablespoon  chili powder
1 1/2 teaspoons  dried oregano, divided
1/4 teaspoon  salt
1/2 cup  chopped fresh cilantro
1/3 cup  prepared salsa
2 cups  shredded iceberg or romaine lettuce
1 cup  shredded pepper jack cheese
2 1/2 cups  coarsely crumbled tortilla chips
Lime wedges for garnish

Tip: Kitchen Tips: To remove corn kernels from the cob, stand an ear of corn on its stem end and slice the kernels off with a sharp, knife. To cook rice, bring 1 cup water and 1/2 cup long-grain brown rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, about 40 minutes. Remove from the heat and let stand, covered, for 10 minutes. Makes 1 1/2 cups.
Vegetarian Taco Salad Recipe at
Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.

Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.

Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 05/01/2010
Part of These Recipe Collections Find Similar Recipes »
 Taco Salads
Nutrition Facts per Serving
Yield:   6 servings, about 1 1/2 cups each
Calories: 395
Fat. Total: 17g
Protein: 14g
Carbohydrates, Total: 52g
Fat, Saturated: 5g
Fiber: 9g
Cholesterol: 20mg
Sodium: 459mg
% Cal. from Fat: 39%
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