| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 527 | 21g | 3g | 75g |
| sugars | fibre | protein | salt |
| 9g | 15g | 18g | 1.07g |
Why I Love Mexican Vegan Taco Salad with Cilantro Lime Dressing
I cannot describe my excitement when I prepare and share this Vegan Taco Salad with Cilantro Lime Dressing recipe. The fresh flavours that burst from this dish remind me of the healthy, vibrant foods I sometimes enjoyed while living in Miami and mixing up my Cuban and Spanish heritage. Accompanying this image, 
, you will discover my complete guide on how to explore and plate this incredible vegan feast.
The Inspiration Behind My Recipe
In my journey through the realms of culinary creations, one of the recipes that motivates my continuous love for plant-based meals is this very Vegan Taco Salad with Cilantro Lime Dressing. It not only caters to vegans but also to anyone who craves a healthy yet fully satisfying dish. This salad, or as I like to call it, a celebration in a bowl, doesn’t quite have a single inspiring chef I can attribute to my version of it. Rather, it’s a tribute to the rich traditions of both Mexican and Spanish culinary scenes. This dish is an explosion of flavours that hits all the right notes.
An Admirable Mixture of Flavorful Ingredients
This recipe extravagantly uses ingredients like quinoa, black beans, corn kernels, and a host of others that sum up to a bowlful of wholesomeness. Remember, the contrast of flavours and textures from the softness of avocado, the crunchiness of lettuce, and the spicy, nutty quinoa, layered with the tanginess of the cilantro lime dressing, hits the palate on so many levels. It’s truly a recipe after my own heart, being a blend of unique ingredients each contributing to the rich and savoury end result.
Complementary Dishes
I enjoy pairing this vegan taco salad with a simple tomato gazpacho or a vegan lentil stew inspired by José Andrés. The balance of hot and cold elements makes the meal more satisfying and wholesomely delicious.
With my strong roots in the Cuban and Spanish cuisine, I fell in love with this recipe for its simplicity, its use of vegan ingredients, and its vibrant, authentic flavors. Every spoonful of Vegan Taco Salad with Cilantro Lime Dressing brings me back to why I started this culinary journey in the first place. There’s a certain magic in bringing together flavours from around the globe into a bowl of wholesome goodness and I cannot wait for you to experience the same thrill in cooking this recipe too.
What You’ll Need
- 1 cup of quinoa
- 2 cups of water
- 1 tablespoon of olive oil
- 1 large onion (chopped)
- 2 cloves of garlic (minced)
- 1 red bell pepper (chopped)
- 1 can of black beans (rinsed and drained)
- 1 can of corn kernels (drained)
- 2 teaspoons of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 6 cups of lettuce (chopped)
- 3 tomatoes (diced)
- 2 avocados (diced)
- 1/2 cup of black olives (sliced)
- 1/2 cup of vegan cheese (shredded)
\nFor the cilantro lime dressing:
- 1/2 cup of fresh cilantro leaves (chopped)
- 1/2 cup of vegan mayo
- 2 tablespoons of lime juice (freshly squeezed)
- 1 tablespoon of apple cider vinegar
- 1 garlic clove
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground black pepper
Method
Step One:
Start by cooking your quinoa. Add 1 cup of quinoa and 2 cups of water to a saucepan. Bring it to a boil, then reduce to a simmer and cover the pan. Allow it to cook until all the water is absorbed – this should take about 15 minutes. Once cooked, fluff the quinoa with a fork and set aside.
Step Two:
While the quinoa is cooking, heat up 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and chopped red bell pepper. Sauté until the vegetables are soft, which will take about 5 minutes.
Step Three:
Next, add the rinsed black beans and drained corn kernels to the skillet. Also add the spices – 2 teaspoons of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of salt, and 1/2 teaspoon of ground black pepper. Stir well to combine and cook for another 2-3 minutes until the mixture is heated through.
Step Four:
In the meantime, you can prepare the salad base. In a large bowl, add 6 cups of chopped lettuce, then top with the diced tomatoes, diced avocados, sliced black olives, and shredded vegan cheese.
Step Five:
To make the cilantro lime dressing, combine the chopped cilantro leaves, vegan mayo, freshly squeezed lime juice, apple cider vinegar, garlic clove, salt, and ground black pepper in a blender or food processor. Blend until smooth.
Step Six:
Finally, add both the cooked quinoa and bean mixture to the salad bowl, then drizzle with the cilantro lime dressing. Toss everything well to combine, then serve your vegan taco salad immediately. Enjoy!
