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Vegan taco salad with tortilla chips and vegetables
Colourful taco salad topped with crunchy tortilla chips

Vegan taco salad

Author: Flavelo
Recipes Vegetarian & Vegan Quick Meals Salads
The cheerful cavalcade of Tex-Mex cuisine in a single bowl. This isn't the kind of salad that leaves you hungry: beans and corn provide a substantial base, avocado adds creamy richness, and tortilla chips give that essential crunch we love about tacos. A fresh lime dressing ties it all together into a refreshing experience.
🕒 Prep Time 20 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 390 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Large salad bowl
  • Chopping board
  • Knife
  • Citrus juicer

Allergen Information

⚠️ None (if chips are gluten-free)

Instructions

1 ✓

Wash the lettuce, spin or shake dry, and tear into bite-sized pieces.

Tip: If the lettuce remains wet, the dressing will slide off it (water and oil do not mix).
2 ✓

Dice the tomatoes, and slice the red onion into thin half-moons. Rinse the beans and corn under cold water.

3 ✓

Prepare the emulsion (dressing): in a small jam jar, shake together the oil, lime juice, salt, smoked paprika, cumin and chilli.

Tip: Shaking breaks the oil droplets down and mixes them with the acid, creating a creamy consistency.
4 ✓

Dice the avocado and toss into the salad along with the beans, corn, tomatoes and onion.

Tip: Be careful with the avocado, so it doesn't turn into mush when mixing.
5 ✓

Pour over the dressing and toss thoroughly.

Tip: The salt in the dressing draws water out of the vegetables (osmosis), so the salad wilts quickly. Only mix 5 minutes before serving!
6 ✓

When serving, sprinkle the crushed tortilla chips and fresh coriander on top.

Tip: The crunch of the chips gives the dish its dynamic.

Recipe FAQ

How to pack for lunch?
Keep the chips separate (so they don't go soggy) and the dressing. Mix together just before eating.
Is the avocado browning?
Drizzle immediately with lime juice; the acid and Vitamin C slow down oxidation.

Ingredients

  • 400 g Black beans (tinned, drained)
  • 200 g Sweetcorn (tinned)
  • 3 Tomatoes
  • 1 Ripe avocado
  • 1 head Iceberg lettuce or Romaine lettuce
  • 100 g Plain tortilla chips (crushed)
  • 1 head Red onion
  • 1 bunch Fresh coriander
  • 1 Lime
  • 3 tbsp Extra virgin olive oil
  • 1 tsp Smoked paprika
  • 0.5 tsp Chilli flakes
  • 1 tsp Salt
  • 1 tsp Ground cumin