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Vegetarian Recipe For Layered Taco Salad

Layered Taco Salad

Layered Taco Salad

Adapted from the San Francisco Chronicle


  1. Salad:
    1 1/4 cups cooked black beans, rinsed
    1/2 cup thinly sliced radishes
    1 cup fresh corn kernels (from 1 to 1 1/2 ears)
    1/2 avocado, diced
    1 cup halved cherry or grape tomatoes, orange and red if available
    2 cups chopped romaine lettuce
    1/2 cup diced jicama
    1/2 cup queso fresco, crumbled (optional)
    20 tortilla chip strips, broken
    1/2 avocado
    1/4 cup fresh lime juice (from 2 limes)
    1/2 cup chopped cilantro, stems and leaves
    1 teaspoon honey or agave nectar
    1/3 cup vegetable oil
    1/2 cup chopped cucumber
    1 teaspoon cumin
    1 teaspoon kosher salt
    1/2 jalapeno pepper, seeds removed


  1. Make the salad: Arrange the ingredients on a platter or in a large bowl.
  2. Make the dressing: Combine all the ingredients in a blender or food processor until smooth.
  3. Toss the salad at the table with about 1/2 cup dressing, adding more to taste. Serve immediately.

Serves 4.

Nutritional information per serving: 435 calories, 9 g protein, 39 g carbohydrate, 29 g fat (3 g saturated), 0 g cholesterol, 612 mg sodium, 11 g fiber.

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