Meatless Monday Taco Salad Supreme

Meatless Monday Taco Salad

A cruelty-free Cinco de Mayo smorgasbord!

This week’s Meatless Monday also happens to be Miss P’s first Cinco de Mayo! To keep things festive, we’ll be forgoing our beloved “Taco Tuesday” and feasting upon this mouth-watering taco salad with all the fixings a day early. Grab your sombrero and give it a try; this is one serious salad.

I’ll share how we do it, but please know this recipe is pretty much a free-for-all when it comes to ingredients and assembly.


Serves 4-6


  • 3 cups romaine lettuce, shredded
  • 2 medium tomatoes, seeded and diced
  • 1/2 a small red onion, diced
  • 1 lime, cut into wedges
  • 1 can pitted black olives
  • 15 oz. can black beans or pinto beans
  • 1 1/2 cups frozen corn
  • 1 package Mexican style veggie crumbles, equal to 1 lb. of ground beef (Lightlife Smart Ground is our favorite.)
  • 1 ripe avocado, sliced
  • 1 1/2 cups sour cream (We like Follow Your Heart Vegan Gourmet.)
  • 1 1/2 cups salsa of your choice
  • tortilla chips of your choice

Optional Ingredients:

  • shredded cheese
  • refried beans
  • lime wedges
  • jalapeños
  • cilantro
  • hot sauce
  • scallions

(Really, the possibilities are endless.)

To prepare:

  • Keeping each item separate, shred lettuce, seed and dice tomatoes, dice red onion, and cut lime into wedges. Drain and slice olives. Set aside.
  • Drain and rinse beans; beans may be warmed over low heat in a sauce pan or served cold.
  • Prepare corn and veggie crumbles according to package directions.
  • When everything else is ready, slice the avocado. (This should be your last step, as avocados begin to turn brown quickly once exposed to air.)
  • Assemble salads on separate plates: We like to start with the veggie crumbles, beans, and corn, then add fresh ingredients. Finally, squeeze a couple of lime wedges over your salad, and top with a dollop of sour cream and some salsa.
  • Serve with a side of tortilla chips.

Note: I like to put each item in a separate container (containers with lids work best), and line them up along the countertop or tabletop. This makes assembling salads and storing/retrieving leftovers fast and easy.

Nom nom nom!

Nom nom nom!

Happy Cinco de Mayo from The Excellent Adventures of Miss P!


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