Meatless Taco Salad
Total TimePrep/Total Time: 20 min.
This was easy and delicious. I used an orange pepper as we do not care for green. Added Red Canyon Spice Southwestern Chili Seasoning for more flavor, and used seasoned black beans and used black olives. Will definitely make this again. Hubby loved it!
great but eliminated the tomatoes because of a sensitivity.
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I have been making meatless Taco Salad for eons as I am a vegetarian. Love, love, love this recipe as one can use a variety of beans (kidney, chili, red beans). Same with the dressing: Russian, Catalina, etc.
This was delicious! The only thing I did differently was omit the chopped green pepper because I was in a hurry.
Love taco salad and meatless just makes it that much vbetter!
It is perfect for Meatless Monday! A real treat. I substuted a can of vegetarian chili for the beans.
This may not be the healthiest salad, but it is simply to die for. My whole family loved & my husband requested that I make it many more times this summer. I made homemade guac & tortilla chips, rather than use the corn chips. I also added grill chicken coated with homemade taco seasoning, which was delicious. This really does taste like a taco, almost like taco dip even. Next time I think I'll make it with black beans. I highly reconmend this salad, with or without meat. Its amazing.
I lessened the calories by using a average can of pinto beans warming them and adding 1 tbls of cummin, 1 tsp of curry powder, 1/2 tsp of red pepper flakes and 1 tsp of mustard powder. Bring to a hot simmer and place on your serving platter to cool, then add rest of the ingredients on top of the beans. I added the chili powder to the beans and eliminated crushed corn chips, kidney beans and Italian salad dressing. - Joel
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