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Vegetarian Taco Salad

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Vegetarian Taco Salad

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Course: Main Course
Cuisine: American
Keyword: Vegetarian Taco Salad
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 590kcal


  • 2 tablespoon olive oil
  • 1 medium onion
  • 1 cup corn, frozen
  • 15 ounce kidney beans, canned
  • 1/2 tablespoon taco seasoning
  • 1 tablespoon water
  • 1 head lettuce
  • 4 ounce tortilla chips
  • 1 medium avocado
  • 1 cup cherry tomatoes
  • 1/4 cup cheddar cheese, shredded
  • 1 tablespoon cilantro
  • 1/4 cup ranch dressing, low fat


  • 1 medium lime

Serve With

  • 4 medium peach


  • Heat olive oil in a large skillet over medium high heat.
  • Chop onion and add to hot oil; sauté 5-7 minutes until starting to brown.
  • Add corn kernels and sauté another 2 minutes or until tender.
  • Add beans, taco seasoning, and water. Sauté another minute until warmed through, then remove from heat and allow to cool.
  • Place lettuce in a large serving bowl. Add bean mixture and crushed tortilla chips, then top with sliced avocado, tomatoes, cheese, cilantro, and dressing.
  • Garnish with lime wedges if desired, and serve peaches on the side.
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Calories: 590kcal | Carbohydrates: 72g | Protein: 15g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 696mg | Fiber: 16g | Sugar: 23g

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