Vegan Taco Salad

Published on Jul 12, 2013
Updated on Oct 29, 2018

Vegan Taco Salad // Sometimes a meal is just better without meat - this Vegan Taco Salad is one of those meals! | Tried and TastySometimes a meal is better without meat. Seriously. I’m not a vegetarian, or a vegan. But sometimes if you just jump out there for a meal here and there you will be surprised! When I found this recipe I knew it would be a sure-fire hit. Who doesn’t love taco salads? This salad not only tastes fantastic, it’s SUPER healthy and loaded with lots of great ingredients, BUT it also is quite beautiful. I have a thing for pretty food. When a recipe photographs well, it makes my heart skip a beat. The sign of a true food blogger. The absolute best part about this salad is the “guacamame”. Ever heard of it? Neither had I. It’s pretty much if I may. Yes, this recipe does take a little bit of patience with (3) steps. But hang in there. It’s worth it. Trust me.

Vegan Taco Salad

Course: Main Course, Salad
Cuisine: Mexican
Keyword: Vegan Taco Salad
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Calories: 319 kcal
Author: Yvonne

This Vegan Taco Salad is great for a meatless Monday meal!



  • Taco Salad
  • 4 c. romaine lettuce shredded
  • 1 15 oz can black beans, drained and rinsed
  • 1 recipe Fresh Tomato Salsa Dressing see recipe below or any fresh salsa
  • 4 oz baked tortilla chips I used Trader Joe's Quinoa & Black Bean Infused Tortilla Chips
  • 1/2 c. chopped fresh cilantro optional
  • 4 servings Guacamame about 1 cup, see recipe below or a packaged guacamole hummus
  • Fresh Tomato Salsa Dressing
  • 1 lb tomatoes about 3 medium
  • 1/4 c. chopped fresh cilantro
  • 1 clove garlic minced
  • 1 tbsp. red wine vinegar
  • 2 tsp. hot sauce
  • Freshly ground black pepper
  • Pinch of salt
  • Guacamame
  • 4 oz sliced avocado
  • 1 c. frozen edamame completely thawed
  • 1/4 c. water
  • 1/4 tsp. salt
  • Juice of 1 lime
  • 1 plum tomato chopped
  • 2 tbsp. chopped red onion
  • 1/4 c. loosely packed cilantro leaves optional


  1. Divide the salad among four big bowls. First, place the lettuce in each bowl, then layer on the black beans and salsa. Crumble on the tortilla chips, and top with cilantro, if using. Serve with Guacamame.
  2. Chop the tomatoes finely, and place them in a mixing bowl. Add the remaining ingredients, mix everything up really well. Let sit for 10 minutes. Chill in an airtight container until ready to use, up to 5 days.
  3. Place the avocado and edamame in a food processor. Pulse until everything is well chopped. Add the water, salt, and lime juice, and puree until relatively smooth, scraping down the sides with a spatula. Add the tomato, red onion, cilantro, and pulse to combine. Transfer to a bowl, taste, and adjust flavors, if necessary. Serve right away.

Recipe Notes

Adapted from Ezra Pound Cake

Nutrition Facts
Vegan Taco Salad
Amount Per Serving
Calories 319 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 364mg16%
Potassium 1681mg48%
Carbohydrates 47g16%
Fiber 14g58%
Sugar 8g9%
Protein 15g30%
Vitamin A 25745IU515%
Vitamin C 52.1mg63%
Calcium 215mg22%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.
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