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.

READER'S COMMENT:

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

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41 Reviews for Vegetarian Taco Salad

04/30/2012

AHALE3

Good enough for company

I couldn't wait to make this and it was just delicious. Served it to a guest outside on the patio and it had wonderful summer flavors.Very filling and easy to make. I liked mine just as the recipe stated---my guest wanted added salad dressing on top.

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03/31/2012

ortega.irenec

Recommends this recipe

Tired of Salad?

I had been so tired of salad up until I tried this recipe! Not only was it tasty, but it had amazing texture. The portion was just perfect. I did however omit the prepared salsa and made my own with fresh tomatoes, cilantro, lime and salt. Not very difficult to make overall, and perfect for a weeknight!

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03/30/2012

Anonymous

Recommends this recipe

Very Tasty!

Loved it. My 3 yr old daughter gobbled it up too. We used black beans, organic canned tomatoes, did not have cornchips so omitted them, added a bit of cumin and sprinkled asiago cheese on top. I think the comments about the avocado would be a great addition! Will def make again!

Pros: easy, common ingredients, fast

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