I have made this several times now, and follow the recipe exactly except for adding baby spinach to the romaine lettuce and it is so delicious! This has become a weekly meal and my husband and I look forward to having it every week!
Vegetarian Taco Salad
From EatingWell: May/June 2010
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.
49 Reviews for Vegetarian Taco Salad
Absolutely loved the vegetarian taco salad. I left out the rice, topped it with salsa, lite sour cream, a slice of avocado and jalapeno. My entire family enjoyed it including my husband. This recipe is a keeper.
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!
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.
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.