Veggie Taco Salad Recipe

Name: Veggie Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil or canola oil; 1 large onions chopped; 1 1/2 cups corn fresh; 4 large tomatoes ripe; 1 1/2 cups brown rice cooked; 15 ounces black beans 1 can, rinsed, or you can use kidney or pinto beans; 1 tablespoon chili powder; 1 1/2 teaspoons oregano dried; 1/4 teaspoon salt or to taste; 1/2 cup cilantro freshly chopped; 1/2 cup salsa prepared; 2 cups mixed salad greens or lettuce; 3/4 cup monterey jack cheese or pepper Jack cheese, shredded; 213 cups tortilla chips coarsely crumbled; 1 x limes wedges, for garnish, optional

Servings: persons

2 tablespoons olive oil or canola oil
1 large onions chopped
1 1/2 cups corn fresh
4 large tomatoes ripe
1 1/2 cups brown rice cooked
15 ounces black beans 1 can, rinsed, or you can use kidney or pinto beans
1 tablespoon chili powder
1 1/2 teaspoons oregano dried
1/4 teaspoon salt or to taste
1/2 cup cilantro freshly chopped
1/2 cup salsa prepared
2 cups mixed salad greens or lettuce
3/4 cup monterey jack cheese or pepper Jack cheese, shredded
213 cups tortilla chips coarsely crumbled
1 x limes wedges, for garnish, optional

1
Heat oil in a large nonstick skillet over medium heat.
2
Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes.
3
Coarsely chop 1 tomato.
4
Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt.
5
Cook, stirring frequently, until the tomato cooks down, about 5 minutes.
6
Let cool slightly.
7
Coarsely chop the remaining 3 tomatoes.
8
Mix with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
9
Toss mixed greens in a large bowl with the bean mixture, half the fresh salsa and 1/2 cup cheese.
10
Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.

669

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil or canola oil, 1 large onions chopped, 1 1/2 cups corn fresh, 4 large tomatoes ripe, and more.

Yes, Veggie Taco Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Veggie Taco Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions