Healthy Veggie Taco Salad 5 Minute Recipe

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above! You can dress this salad with any dressing of your choice, but if you want to make the Southwestern salad dressing, you’ll need mayonnaise, sour cream, lime, ground cumin, chili powder, garlic powder, salt, and black pepper.

Variations & Substitutions

Black beans. Use low-sodium canned black beans or cooked dried beans. As a substitute, you can also use pinto beans, kidney beans, or chickpeas. Corn kernels. Fresh, frozen, or canned corn kernels will work. For more flavor, you can also use grilled corn or roasted corn. Cotija cheese. Cotija cheese is a crumbly, salty cheese that adds a depth of flavor to the salad. If not available, use feta cheese, queso fresco, cheddar cheese, or monterey jack or check out these cotija cheese substitutes. Make it vegan. Swap the sour cream with vegan sour cream and cotija cheese with crumbled plant-based cheese of your choice, and you’re set.

📖 Make veggie taco salad

To make the salad:

In a large mixing bowl, combine the black beans, corn kernels, tortilla chips and chopped vegetables to the mixing bowl, and toss to combine.

Make Southwest dressing:

In a small mixing bowl, whisk together the mayonnaise, sour cream, lime juice, cumin, chili powder, and garlic powder. Season the dressing with salt and black pepper to taste. Pour the dressing over the salad and toss to combine. Sprinkle the crushed tortilla chips over the top of each serving.

👩🏽‍🍳 Tips to make the best veggie taco salad

While this taco salad is relatively easy to assemble even if it’s your first time, here are some tips and tricks to make the best version every time!

Add heat. Add jalapeños or red pepper flakes if you want a spicier version of this recipe. You can also add a tangy pickled component (e.g., pickled onions, pickled jalapenos, or even pickled avocados!) Add grilled veggies: Grill some of the vegetables like zucchini, corn, or mushrooms before adding them to the salad. Grilling enhances their natural flavors and adds a smoky depth to the dish. Add more protein: For a protein-rich option, add tofu (like this gochujang tofu) or consider a cooked quinoa base instead of mixed greens. Make it ahead. Taco salad is easy and convenient for a make-ahead lunch. Prepare the ingredients ahead of time, store them separately, and serve them later!

🍴 How to serve veggie taco salad

This easy taco salad is not only delicious, it’s also a versatile dish! While it’s already filling on its own and delicious with crispy tortilla strips, you can level it up and turn them into taco bowls, burrito bowls, or even rice bowls. Better yet, serve them with salsa or guacamole!

🍴Storage and reheating suggestions

Leftover veggie taco salad is stored best when the ingredients are stored in separate containers, then build them when ready to serve. Make sure to place the ingredients in an airtight container and place them in the refrigerator. Serve the salad within two days, meanwhile the salad dressing can last for up to a week. I don’t recommend freezing healthy taco salad as it will not store well in the freezer. The texture of the beans and mixed greens won’t be the same once thawed.