This is vegan taco salad got a makeover. Filled with grains and two different types of beans, it’s a filling salad worthy of your dinner table. The spicy dressing brings tons of flavor and it’s a lovely part of the salad. Top it with all of your favorites like cherry tomatoes and tortilla chips for a little crunch!
Ingredients
For Salad
- 2 c. water
- 1 c. quinoa
- 1 (15-oz.) can black beans, rinsed and drained
- 1 (15-oz.) can pinto beans, rinsed and drained
- 1 c. corn
- 1 tbsp. taco seasoning
- Kosher salt
- Freshly ground black pepper
- Chopped romaine
- 1/2 small red onion, thinly sliced
- 1 c. cherry tomatoes, halved
- 1 bell pepper, chopped
- Tortilla chips
For Avocado-Chipotle Dressing
- 2 large avocados, pitted
- 1 chipotle in adobo sauce, plus 1 tsp. sauce
- Juice of 1 lime
- 1/4 c. fresh cilantro
- 2 cloves garlic
- 1/4 c. water
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. white wine vinegar
- Kosher salt
- Freshly ground black pepper
Instructions
In a medium pot over medium heat, bring water to a boil. Add quinoa, reduce heat to a simmer, then cover and cook 12 minutes or until water is absorbed. Remove from heat, but keep covered for 5 minutes.
Add beans, corn, and taco seasoning to warm quinoa and toss to combine. Season with salt and pepper.
In a blender or small food processor, blend together dressing ingredients. Season with salt and pepper. Add more vinegar or water to thin dressing as desired.
In a large bowl, add romaine and toss with quinoa mixture, red onions, tomatoes, and bell pepper. Serve with chipotle dressing and tortilla chips.
