Whether you’re vegetarian or not, if you love tacos and love salads, you’re going to go nuts over this vegetarian taco salad. Made with black beans, Romaine lettuce, diced tomatoes, grated Cabot Sharp Light Cheddar, chile peppers, Cabot Light Sour Cream, salsa and baked tortilla chips, it’s one tasty and satisfying salad. The best part? Once you’ve prepped the ingredients, it comes together in just a couple of minutes. Can’t get any simpler than that! Share this vegetarian salad recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter while you’re at it.
To make 4 servings of this taco salad, simply mix all ingredients, except salsa and chips, in a large salad bowl. Toss to mix well.
Add salsa and toss again. Then serve on bed of tortilla chips. Easy peasy! Enjoy it on its own for a delicious lunch or pair it with a warm bowl of soup for dinner.
Want more vegetarian salad ideas? Make our fabulous Sweet Potato, Pineapple and Cabot Cheddar Salad next. Did you know Cabot is a co-operative of over 800 farm families who continuously strive to produce the best dairy products around? If you love this taco salad recipe as much as we do, we’d really appreciate it if you could rate and review it when you have the chance!
1 cup black beans, drained and rinsed
7 ounces Romaine lettuce
1 cup diced tomatoes
4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup)
¼ cup chile peppers
¼ cups Cabot Light Sour Cream
1 cup salsa
40 corn tortilla chips, baked
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MIX all ingredients except salsa and chips in a large salad bowl. Toss to mix well.
ADD salsa and toss again.
SERVE on bed of tortilla chips.