meatless taco salad
  • (4 cups) shredded romaine lettuce
  • (1 cup) vine-ripened tomatoes, chopped
  • (1) avocado, pitted, peeled and diced
  • (2) green onions, chopped
  • (2/3 cup) canned red kidney beans, rinsed and
  • (2/3 cup) reduced-fat sharp cheddar cheese,
  • (1/4 cup) black olives, sliced (optional)
  • (1/3 cup) salsa
  • (1/3 cup) fat-free sour cream
  • (2 oz.) reduced-fat tortilla chips, broken slightly



Meatless Taco Salad

A vegetarian "taco" salad with kidney beans instead of beef, veggies, cheese and a delicious salsa and sour cream dressing.

Preparation Time

About 20 minutes

Cook Time

No cooking required


  1. 1In a large serving bowl, toss together lettuce, tomatoes, avocado, green onions, kidney beans, cheese,
    and black olives.
  2. 2In a separate bowl, combine salsa and sour cream. Add to salad and toss. Top with chips and serve.

Nutritional Information

Serving Size: 1/4 of salad

Amount Per Serving:

  • Calories 282
  • Total Fat 13 g
  • Total Carbohydrate 30 g
  • Protein 13 g
  • Cholesterol 10 mg
  • Sodium 350 mg
  • Fiber 7.5 g

Additional Information

Recipe Category: Salad

Recipe Subcategory: Green Salads with No Meat

Recipe Ethnicity: Mexican/Southwestern

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.