This vegetarian taco salad is so flavorful and tasty. We found baby cabbages and yellow tomatoes at the farmer’s market. I love that this salad is packed with vegetables and different tastes. Our family loves this meal for summer dinners. The black beans and avocado make this salad filling. The cheese and sour cream are a delicious addition. The cilantro, green onions, and lime are so bright and fresh. This salad is a fantastic family meal that is packed with nutritious and delicious ingredients! —Leah Hawkins
chopped red cabbage
small yellow tomatoes
bunch of green onions
bunch of cilantro
can of black olives
pico de gallo
cans of black beans
can of diced green chilis
shredded Mexican style cheese
jalapeno sauce to taste
In This Recipe
Wash all of the produce and dry it.
Set aside small bowls to place your prepared ingredients in.
Chop the yellow tomatoes, cabbage, and cilantro.
Slice the green onions and olives.
Cut the lime into wedges.
Cube the avocado and set it aside.
Put the black beans in a small pan with the green chilis.
Season the mixture with cumin and chipotle seasoning.
Cook the beans and drain them.
Set the beans aside so that they cool slightly.
Add the cabbage and the cheese in rows.
On one side of the salad, arrange wedges of tomatoes, green onions, and olives.
On the other side of the salad, arrange wedges of cilantro, pico de gallo and avocado.
Add a row of black beans down the center of the salad.
Top the salad with a scoop of sour cream and a lime wedge.
Add a ramakin of Jalapeno sauce for an extra kick.