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Meatless Monday Taco Salad

5 from 1 vote

Meatless Monday Taco Salad - a deliciously spiced vegetarian salad layered with summer fresh corn, tomatoes and cheese topped with spicy salsa!

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Meatless Monday Taco Salad - a deliciously spiced vegetarian salad layered with summer fresh corn and tomatoes

 We’re still on our “bold flavors” kick and this completely qualifies as a bowl of “not-at-all-boring.”  I really enjoyed this Meatless Monday Taco Salad and find it interesting and fun when a recipe exceeds expectations.  I guess anything with taco chips gets an automatic pass with me – and salsa too!

 

Meatless Monday Taco Salad - a deliciously spiced vegetarian salad layered with summer fresh corn and tomatoesOur garden tomatoes are doing great and we eat them at least twice a day.  There is nothing better than homegrown tomatoes so this is another great way to enjoy them before they’re gone.  Fresh corn, cooked brown rice, black beans, onion and cilantro give this taco salad plenty of fiber and fresh flavor.

 

Meatless Monday Taco Salad - a deliciously spiced vegetarian salad layered with summer fresh corn and tomatoesTopped with crushed tortilla chips, shredded cheese and diced avocado, who’s going to miss the meat?

 

Meatless Monday Taco Salad - a deliciously spiced vegetarian salad layered with summer fresh corn and tomatoesAs much as I’ve used Sriracha dry seasoning lately you would think they paid me to post these recipes.  We love it and find it great in almost everything.

 

Meatless Monday Taco Salad - a deliciously spiced vegetarian salad layered with summer fresh corn and tomatoesGrab a fork and dig in – I know you’re going to love it!

 

Don’t forget to PIN to your favorite Meatless Monday board!

Meatless Monday Taco Salad - a deliciously spiced vegetarian salad layered with summer fresh corn and tomatoes, cheese, beans and a tasty homemade salsa www.savingdessert.com

 

Meatless Monday Taco Salad with Garden Fresh Salsa

Prep Time: 1 hour 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 2 hours 20 minutes
Yield: 6 servings
Course: Main Course, Meatless Main
Author: Tricia
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5 from 1 vote
A deliciously spiced vegetarian salad layered with summer fresh corn, tomatoes and fresh salsa.

Ingredients

For the Salad:

  • 3 tablespoons olive oil
  • 2 cups thin sliced green cabbage
  • 1 onion chopped
  • 2 ears fresh summer corn kernels removed to make about 2 cups
  • 4 large tomatoes
  • ½ cup long-grain brown rice
  • 1 can (15 ounce) black beans rinsed and drained
  • 1 tablespoon chili powder
  • 1 teaspoon Sriracha dry seasoning
  • 1 ½ teaspoons dried oregano divided
  • ¼ teaspoon salt
  • ½ cup fresh cilantro leaves chopped
  • â…“ cup prepared salsa
  • 2 cups romaine lettuce shredded
  • 1 cup shredded white cheddar cheese
  • 3 cups crumbled tortilla chips
  • 1 avocado diced and tossed with the juice from 1 lime
  • Lime wedges for garnish

For the Salsa:

  • 2 cups chopped tomatoes
  • ½ small red onion sliced
  • 1 jalapeno seeds and ribs removed, rough chopped
  • 1 Serrano pepper seeds and ribs removed, rough chopped
  • ¼ cup fresh cilantro leaves
  • 2 cloves garlic peeled and crushed
  • Juice from 2 limes
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • ½ teaspoon granulated sugar

Instructions

For the Salad:

  • Place the rice in a medium saucepan and cover with 1 cup of water. Bring the rice and water to a boil over high heat. Stir and reduce the heat to low, cover and cook for about 35-45 minutes or until all water has been absorbed. Uncover, cool slightly and set aside.
  • Pour the olive oil in a large non-stick skillet and place over medium heat. Add the chopped onion and corn kernels and cook, stirring occasionally, for about 5 minutes.
  • Add the shredded cabbage and sauté for a few minutes or until the cabbage starts to wilt. Coarsely chop 1 tomato and add it to the corn mixture along with the black beans, cooked rice, chili powder, Sriracha seasoning, 1 tablespoon water, 1 teaspoon oregano and salt. Cook, stirring occasionally, for 5 minutes or until the tomatoes start to break down. Add another tablespoon of water if the mixture seems dry. Remove from the heat and cool slightly.
  • Chop the last 3 tomatoes and place in a medium bowl. Add the cilantro, prepared salsa, and ½ teaspoon oregano.
  • In a large bowl toss the lettuce with the bean mixture together until combined. Add half the salsa and half the grated cheese.
  • Serve topped with crumbled tortilla chips, diced avocado, and shredded cheese. Garnish with lime wedges and pass around the remaining salsa.

For the Salsa:

  • In the bowl of a food processor, combine the onion, peppers and garlic. Process until chopped. Add the tomatoes, lime juice, cilantro, cumin, sugar and salt. Pulse until mixture is combined, but still slightly chunky. Store in an airtight container.

Recipe Notes

  • The corn and rice mixture can be prepared ahead of time and refrigerated until ready to serve. Warm slightly before serving.
  • Store bought salsa and frozen corn both are great alternatives to speed up the process.
  • Taco Salad Recipe adapted from EatingWell: May/June 2010
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 570kcal | Carbohydrates: 66g | Protein: 13g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 774mg | Potassium: 930mg | Fiber: 11g | Sugar: 10g | Vitamin A: 3106IU | Vitamin C: 40mg | Calcium: 276mg | Iron: 3mg

Happy Monday!  Hope you have a terrific week.  Thanks so much for stopping by!

Tricia

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39 Comments

  2. Susan

    I think I could even get my husband to eat meatless with these wonderful flavors. Hurry, tomatoes! Please ripen so I can make this soon 🙂

    Reply

  4. John/Kitchen Riffs

    That’s a dandy looking salsa. And a terrific salad! I love taco salads, with or without meat. In fact they may be better meatless — so many great flavors competing for attention that the meat seems unnecessary. This is wonderful — thanks so much.

    Reply

  16. Monica

    This is so healthy and so satisfying, Tricia. As a “volume eater”, I appreciate being able to have a big portion and it’s still good for me. Love how you’ve surrounded this with lettuce…I am thinking about those huge chip bowls this is sometimes served in. Some tortilla chips crumbled on top is just right for me. I just got some great corn from the farmer’s market yesterday and I am still looking for that Sriracha dry seasoning!

    Reply

  17. cali @ cali's cuisine

    A very nice meatless summer meal option! Your taco salad version looks much more healthy that the ones with the fried tortilla shell as the base. Very well done! This will likely be making an appearance on my kitchen table soon.

    Reply