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Vegetarian, Americas

Vegetarian taco salad with beans

Vegetarian taco salad is a Tex Mex salad made with kidney beans, corn, tomatoes, avocado and cheddar, served with tortilla chips. It takes 25 minutes to make for 4 people, costs €2.90 per serving, and requires no special technique. The key to success is adding the tortilla chips at the very last moment so they stay crunchy.

Tonight, taco salad, a Tex Mex salad with beans, corn, cheddar and avocado, served with tortilla chips.

Vegetarian taco salad with beans
Total time
25 min
Difficulty
Very easy
Cost per person
€2.90
Calories per person
800 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

Taco salad is all about contrast, the crunch of tortilla chips and romaine against the creaminess of avocado and a tangy lime dressing, with warm cumin spiced beans tying it all together. Grated cheddar and fresh tomatoes add the kind of generous, colorful look that makes the bowl inviting before you even take a bite.

This is the dish that saves a busy weeknight without cutting corners on flavor, ready in 25 minutes with simple ingredients. Kids love building their own bowl, and it works just as well for a relaxed Sunday or for casual guests. Mon Chou thinks of exactly this kind of easy dinner when inspiration runs low.

The ingredients

4 people

Pantry

  • Canned kidney beansoften in the pantry 400 g
  • Canned sweet cornoften in the pantry 200 g
  • Tortilla chips 100 g
  • Cuminoften in the pantry 1 tsp
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Tomatoes 3
  • Avocados 2
  • Romaine lettuce 1
  • Lime 1

Dairy

  • Cheddar 150 g
  • Thick sour cream 4 tbsp

Allergens Lactose

The step by step recipe

  1. Rinse the beans, drain them and heat them for a few minutes with the cumin and a little oil. 5 min

    Mash a few of them to make the mixture creamier.

  2. Dice the tomatoes, slice the avocado and grate the cheddar.

    Pick ripe tomatoes, they're what gives the salad its freshness.

  3. Make a dressing with the sour cream, lime juice, salt and a little cumin.

    Thin it with a spoonful of water to make it easier to drizzle.

  4. Shred the romaine and divide it among four bowls with the warm beans, corn, tomatoes and cheddar.

    Let the beans cool slightly so they don't wilt the lettuce.

  5. Add the avocado and dressing, then crumble the tortilla chips on top.

    The chips should stay crunchy, don't let them sit and soften.

Our tips to get it right

  • Drain the beans and corn thoroughly before using them, otherwise the salad releases water and loses its crunch.
  • You can make the dressing ahead of time, it keeps well in the fridge for a few hours, but always add the tortilla chips at the last minute.
  • Serve the bowls right after adding the avocado and dressing so the romaine stays crisp.

The variations

  • Swap the cheddar for grated Gruyere or another hard cheese you like, the flavor shifts slightly but the texture stays the same.
  • For a faster version, use pre seasoned canned beans and skip the cumin cooking step.
  • For kids, serve the ingredients separately in small bowls so they can build their own salad and skip what they don't like.

What to serve it with

  • An extra squeeze of lime
  • A chilled sparkling water
  • Extra guacamole on the side

Storage

The spiced beans and dressing keep for 2 days in the fridge in a sealed container, stored separately from the chips and avocado. This salad doesn't freeze well, since the avocado and fresh vegetables lose their texture. Mix everything right before serving rather than reheating an already assembled dish.

Questions about this dish

Can I use different beans instead of kidney beans?

Yes, black beans or white beans work just as well and keep the same Tex Mex spirit. Stick to canned beans to keep the recipe quick.

How do I keep the salad from getting soggy?

Let the beans cool slightly before adding them to the romaine and assemble the bowls just before serving. Always add the tortilla chips last to keep their crunch.

Can I prep this taco salad ahead of time?

You can cook the beans, make the dressing and chop the vegetables a few hours ahead. Assemble the bowls with avocado and chips only right before serving.

What cheese can I use instead of cheddar?

Swiss cheese or Gruyere both work well in place of cheddar. The key is choosing a cheese that grates easily and holds up at room temperature.

How long does it take to make a vegetarian taco salad with beans?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a vegetarian taco salad with beans?

About 800 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a vegetarian taco salad with beans cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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