Vegetarian Taco Salad with Cilantro Lime Dressing

Vegetarian Taco Salad

Colorful and topped with a zesty Cilantro Lime Dressing, this lite salad is full of flavor and nutrition with veggies, avocado and LA VICTORIA® Salsa.

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Vegetarian Taco Salad with Cilantro Lime Dressing

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Recipe Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/2 large sweet yellow onion, diced
  • 2 cups sliced mushrooms
  • 1 1/2 cups fresh or frozen corn kernels
  • 1 1/2 cups cooked brown rice
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 2 large tomatoes, diced
  • 1 (15-ounce) can black, kidney or pinto beans, rinsed and drained
  • 1/4 cup chopped cilantro
  • 1/3 cup LA VICTORIA® Thick'N Chunky Salsa
  • 4 cups shredded iceberg or romaine lettuce
  • 1 cup shredded Pepper Jack cheese
  • 2 cups crushed LA VICTORIA™ Tortilla Chips
  • Sliced avocado and lime wedges for garnish
  • Cilantro Lime Dressing:
  • 1/2 cup packed cilantro leaves
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons fresh lime juice
  • 3 tablespoons fresh orange juice
  • 1 teaspoon honey

Cooking Directions

  1. Heat oil in large nonstick skillet over medium heat. Add onion and sauté 5 minutes until golden brown. Add mushrooms and sauté, stirring often, until just golden. Add corn and sauté 3 minutes longer. Add brown rice, chili powder, oregano, salt and pepper and stir to combine. Cook until heated through. Remove pan from heat and set aside.
  2. In mixing bowl combine fresh tomato, beans, cilantro and LA VICTORIA® Thick’N Chunky Salsa. Use blender to combine Cilantro Lime Dressing ingredients.
  3. Toss lettuce in large salad bowl with enough dressing to coat. Top with rice mixture, tomato mixture, shredded cheese, crushed LA VICTORIA™ Tortilla Chips and garnish with lime wedges.