Our favorite taco salad got a vegan makeover. Filled with grains and two different types of beans, it's a filling salad worthy of your dinner table. The spicy dressing brings tons of flavor and is our favorite part of the salad. Top it will all of your favorites like cherry tomatoes and tortilla chips for a little crunch!
Ingredients
- 2 c.
water
- 1 c.
quinoa
- 1
(15-oz.) can black beans, rinsed and drained
- 1
(15-oz.) can pinto beans, rinsed and drained
- 1 c.
corn
- 1 tbsp.
taco seasoning
-
Kosher salt
-
Freshly ground black pepper
-
Chopped romaine
- 1/2
small red onion, thinly sliced
- 1 c.
cherry tomatoes, halved
- 1
bell pepper, chopped
-
Tortilla chips
Description
- Step 1In a medium pot over medium heat, bring water to a boil. Add quinoa, reduce heat to a simmer, then cover and cook 12 minutes or until water is absorbed. Remove from heat, but keep covered for 5 minutes.
- Step 2Add beans, corn, and taco seasoning to warm quinoa and toss to combine. Season with salt and pepper.
- Step 3In a blender or small food processor, blend together dressing ingredients. Season with salt and pepper. Add more vinegar or water to thin dressing as desired.
- Step 4In a large bowl, add romaine and toss with quinoa mixture, red onions, tomatoes, and bell pepper. Serve with chipotle dressing and tortilla chips.
