Vegetarian Taco Salad

May/June 2010

Your rating: None Average: 4.1 (332 votes)

Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead and the salad quickly assembled at mealtime. Recipe by Nancy Baggett for EatingWell.

"It was rather dry so we added prepared salsa and enjoyed it more. "

47 Reviews for Vegetarian Taco Salad

SO SO good!

Loved this recipe! I actually made mine without the rice and therefore reduced the spices. I just didn't have time to make the rice and if I make it again I still won't make rice unless I have more people over and just need to bulk it up. The salsa mixed with the fresh tomato and cilantro, for me, was what made this really good. I used fresh corn and my husband said he could taste the difference. Also, made a side of taco meat for those meat eaters in the house. Everyone loved it, even my one year old!

texture, flavor, filling
Pretty Darn Good!

Hubby has diabetes and rice really puts his blood sugar high, so I simply left it out and increased the corn a little. We thought it was great. Did not miss the meat at all. I always add salsa to my taco salads anyway and did the same for this. This will be a keeper.

Great Flavor

This salad had great flavor. It took me a little longer to prepare than I had hoped for a weeknight meal but it was worth it. Its a little heavier than I has expected for a salad with all of the rice and beans which makes it nice for a fall/winter salad. I find it a little heavy for a summer salad. Very good & will make it again.


I will definitely being making this taco salad again it was so good.


It was rather dry so we added prepared salsa and enjoyed it more.


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