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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

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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