Vegetarian Taco Salad

A recipe from Pop Sugar Fitness! Check out the blog post I wrote about the salad here 🙂 I followed this recipe exactly so you’ll notice that the directions are exactly the same. Thanks Pop Sugar for an awesome recipe. I will be doing this again!



Cilantro- lime dressing:
1 tablespoon apple cider vinegar
Juice from one lime
1/2 cup fresh cilantro, loosely packed
1/4 cup nonfat plain Greek Yogurt
1 teaspoon honey
Pinch of salt

1/4 cucumber, diced
1/2 cup black beans
1 roma tomato, diced
1/4 cup corn
1/4 cup red pepper, diced
3 cups greens
1/4 avocado, diced
1 tablespoon shredded cheddar cheese


  1. Blend the ingredients for the salad dressing until smooth. Pour into the bottom of a quart-sized mason jar (wide-mouth works best for filling and eating out of).
  2. Then layer the ingredients in the order listed above — cucumbers, black beans, tomato, corn, red pepper, greens, avocado, then cheese.
  3. Secure the lid, and store in the fridge for up to five days. You can also pack a small container of tortilla chips to crumble on top when you’re ready to eat.



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