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5 from 1 vote

Meatless Monday Taco Salad with Garden Fresh Salsa

A deliciously spiced vegetarian salad layered with summer fresh corn, tomatoes and fresh salsa.
Prep Time1 hour 10 minutes
Cook Time1 hour 10 minutes
Total Time2 hours 20 minutes
Course: Main Course, Meatless Main
Cuisine: Mexican
Keyword: meatless, salad, salsa, taco
Servings: 6 servings
Calories: 570kcal
Author: Tricia


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
  • 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


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.


  • 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.


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