Vegetarian Taco Salad

This Vegetarian Taco Salad is bursting with textures and flavors! Crunchy tortilla chips, creamy avocado, canned black beans, juicy tomatoes, and more get tossed in a fresh cilantro lime vinaigrette. You can serve this veggie taco salad as an appetizer, side dish, or entree!   

This recipe was originally published March 31, 2009. It has been updated with additional content and new photos.

About this Veggie Taco Salad

No one will miss the taco meat in this black bean taco salad that’s loaded with sweet corn, bell pepper, cheese, and more. Hearty tortilla chips are the base of this recipe, making it a “salad” that even the pickiest of eaters will enjoy! 

This is a quick and easy recipe that can be customized using whatever in-season produce you have on hand. The blended cilantro lime vinaigrette pairs well with just about any vegetable (fresh or sauteed), so consider this veggie taco salad recipe merely a jumping off point for your own creation. 

We especially love serving this as a meat-free main dish in the summer months when it’s too hot out to justify turning on the stove or oven. 

Make a batch of 3-ingredient lemon margaritas to sip alongside the taco salad — vegetarian dining never tasted this good! 

Tools You’ll Need

To prepare the meat-free taco salad and cilantro lime vinaigrette, I suggest having the following pieces of kitchen equipment on hand: 

• Blender — For preparing the vinaigrette. A food processor may also be used. 
• Microplane — For zesting the lime. 
• Cutting Board and Chef’s Knife — For preparing the taco salad ingredients. 
• Citrus Press — For juicing the limes (here are my top tips for getting the most juice from your limes.)
• Measuring Cups and Spoons — For measuring out the vinaigrette ingredients. 
• Large Serving Bowl — Use a bowl that’s large enough to easily toss the salad in. 

Recipe Ingredients 

This taco salad might not contain meat, but it’s still incredibly hearty and filling nonetheless! You’ll need the following ingredients: 

For the taco salad: 

• Lettuce 
• Cherry Tomatoes or Roma Tomatoes
• Green Bell Pepper or Red Bell Pepper
• Red Onion
• Corn (fresh, frozen, or grilled) 
• Shredded Cheddar Cheese
• Canned Black Beans
• Corn Tortilla Chips

For the cilantro lime vinaigrette: 

• Tomato
• Fresh Cilantro 
• Olive Oil
• Cider Vinegar
• Lime Juice and Zest
• Ground Cumin
• Chili Powder
• Garlic

For the complete ingredient list and detailed instructions to make this veggie taco salad, scroll to the bottom of this post for the FREE printable recipe card.

Taco Salad Topping Ideas

Load up your veggie taco salad with as many toppings as you like! Try using one or more of the following: 

• Green Onions 
• Chopped Red Onion
• Sour Cream or Mexican Crema
• Lime Juice
• Chopped Jalapeños
• Pickled Jalapeños or Pickled Red Onions
• Salsa (Try Restaurant Style Salsa or Roasted Salsa Verde)
• Homemade Guacamole (Try Basic Guacamole or Salsa Verde Guacamole)

Recipe FAQs

Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.

Can meat be added to this vegetarian taco salad recipe? 

Of course! If you’d like to serve this taco salad with traditional taco meat, I recommend flavoring the ground beef with my favorite taco seasoning. (The taco seasoning pairs well with ground chicken and turkey too!)

You could also opt to add some Southwestern pulled pork to the taco salad, or even Mexican chicken.

Can a different type of bean be used? 

Yes! I used canned black beans, but any kind of bean will work. If using canned beans, always rinse and drain them well before adding to the salad. You can also cook dried beans for this salad. 

Can this taco salad be meal prepped? 

Most definitely! Here’s how: 

• Prepare the dressing: Refrigerate in an airtight container for up to 1 week. 
• Chop all the veggies: Store them in individual containers in the refrigerator. They don’t last as long when you combine them in a large serving bowl to store in the fridge.
• Assemble and serve: Wait to dress the salad until you’re ready to eat it. 

Need to fully assemble the taco salad the night before? Make a layered taco salad in a jar instead! Head over to this post to read about how to make Salad in a Jar.

Storage Instructions 

Once the taco salad has been tossed in the cilantro lime vinaigrette, it needs to be eaten within 24 hours. The tortilla chips and veggies will soften as they sit in the dressing, and the texture of the taco salad will become unpalatable. 

Otherwise the dressing and vegetables can be stored in individual, airtight containers in the fridge for 4 to 7 days. 

What to Serve with Veggie Taco Salad

This meatless taco salad is a triple-threat recipe that can be served as an appetizer, side, or main dish depending on what other Mexican-inspired recipes you plan on serving. 

• Sides: Cilantro Lime Kale Slaw, Cilantro Lime Broccoli Slaw, Restaurant-Style Salsa, or Tomato Mango Salsa. 
• Entrees: Green Chicken Enchiladas, Chicken Enchiladas with Homemade Chili Gravy, Chicken Tacos, Slow Cooker Southwestern Pulled Pork, Flank Steak Fajitas or Shredded Pulled Pork Tacos. 
• Drinks: Strawberry Agua Fresca (non-alcoholic), Pineapple Margaritas, or Piña Coladas on the Rocks.  

Try Making Meatless Taco Salad at Home! 

Next time you’re looking for a meat-free Mexican appetizer or entree, give this vegetarian taco salad recipe a try!

Did you love all the complementary flavors and textures? Leave a comment below and give it a review for others to see what you thought.

On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your taco salad!

More Vegetarian Mexican Recipes: 

You won’t miss the meat in these Vegetarian Fajitas. They’re made with bell peppers and mushrooms, and flavored with a homemade fajita marinade!

This simple Mexican Quinoa Salad can be enjoyed as a main dish, or it can be served alongside your favorite Tex-Mex entrees.

This Homemade Mexican Pizza recipe features a homemade crust, a spiced black bean spread, and tons of veggie toppings. Mexican Pizza is a perfect quick dinner or game day snack!

This Crispy Black Bean Tacos recipe features spiced black beans with a crunchy cilantro lime slaw, crumbled cheese, and creamy chipotle lime taco sauce. Enjoy it all stuffed inside a crispy corn tortilla! 

This is the BEST Baked Nachos recipe! This Mexican appetizer is simple to prepare (and serve) and is perfect for game days. 

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