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Chopped Taco Salad


4 Servings

Prep Time:

20 Minutes

Cook Time:

20 Minutes

Total Time:

40 Minutes

Get your knife ready! This recipe mostly involves chopping veggies and throwing a handful of ingredients into the blender. My favorite part of this salad is the flavorful Cilantro Lime Avocado dressing.


  • 1 cup of Quinoa

  • 2 cups of water or vegetable broth

  • Salt to taste

  • 1 can or 2 cups of cooked black beans (+ sprinkle or salt, cumin and garlic powder)

  • Romaine lettuce

  • Red cabbage

  • Corn

  • Bell pepper

  • Cilantro

  • Tortilla strips

Cilantro Lime Avocado Dressing:

  • 1 cup of loosely packed cilantro (stems removed and roughly chopped)

  • 1 large avocado

  • 2 tablespoons of fresh lime juice (about 1 lime or more to taste)

  • 1-2 cloves of garlic

  • 3 tablespoons of water (or more if needed to thin dressing)

  • 1 1/2 teaspoons of apple cider vinegar

  • ½ teaspoon of salt


Add rinsed quinoa, sprinkle of salt and veggie broth or water to a pot and bring to a light boil. Reduce to a simmer, cover, and cook for about 15 minutes or until liquid is absorbed. Drain and rinse black beans and add to a small skillet with seasonings and a few tablespoons of water. Warm on low for about 5 minutes. If using canned corn, drain and set aside. If using frozen, warm according to directions. Chop romain, red cabbage, pepper, and cilantro. Add dressing ingredients to a blender or food processor and blend until smooth. Add more water, 1 tablespoon at a time, if needed. Add all ingredients to a bowl and top with Cilantro Lime Avocado dressing.

Recipe origin:

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