We vegans get a bad rap for only eating salads, but in the summertime it feels like salad is the only way to go! However, they don’t always have to consist of just cold veggies (not that we don’t love that too)! This week’s recipe is one of those salads that is not only filled with tasty ingredients, but it makes a whole meal! You can make it with only beans or add some soy “meat” to give it that authentic feel.  It’s perfect for a nice cool summer meal. So indulge your inner vegan and enjoy this delicious taco salad.

Vegan Taco Salad

½ Head of Lettuce, shredded (iceburg is less nutritious, but crispier. I prefer romaine)
1 Can of Black Beans
1 Can of Pinto Beans
1 Can of Kidney Beans (If you want the real meat taste, you can add in a package of Ground Round instead of the Kidney and Pinto Beans)
1 Avocado, sliced
1 Tomato, chopped
1/2 Cup of Chives or Green Onion, chopped
1/3 Cup of Salsa
Half a Big Bag of Tortilla Chips (Blue Tortilla Chips work really well and give extra color)
1-2 Cups Shredded Vegan Cheese (optional)
Dressing is optional

Slice and shred all veggies and vegan cheese if you are using it. Drain the cans of beans and rinse them in a strainer. Mix all 3 types of beans together in the strainer. In a large bowl add in the lettuce, veggies, cheese, and bean medley or Ground Round, mix thoroughly. Crush up the Tortilla Chips  and add into the salad. Toss the entire salad. Now add the salsa or dressing of your choice. Some suggestions for dressing is Catalina, Vinaigrette, or French. Serve immediately and try to it all, as the chips won’t keep well!

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