Meatless Taco Salad
Recipe type: Salad
Cuisine: Vegetarian
Serves: 2
  • 1 can kidney beans
  • 1 head of romaine lettuce, chopped
  • 1 tomato
  • 1 avocado
  • 1 can sliced black olives
  • ½ cup fresh cilantro
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • pinch of salt
  • ¼ cup water
  • Additional Toppings:
  • Salsa
  • Sour cream
  • Cheddar cheese
  1. Drain and rinse your kidney beans.
  2. In a small saucepan, combine the kidney beans, cumin, garlic powder, onion powder, paprika, chili powder, cayenne pepper, and a pinch of salt. Add ¼ cup of water and mix well.
  3. Cook the kidney beans over low to medium heat for 10 minutes. Stir occasionally.
  4. While the beans are cooking, chop your vegetables. If you wish to top your salad with cheese now would be a good time to shred your cheese too.
  5. For each serving layer a large plate or bowl with the romaine lettuce, tomatoes, avocado, and black olives.
  6. Add 2 to 3 spoonfuls of the kidney beans.
  7. Top with your favorite salsa, a dollop of sour cream, shredded cheese, and fresh cilantro.
Recipe by Premeditated Leftovers™ at