Southwest Taco Salad

Dinner, Lunch, Vegan

For lunch try making this Southwest Taco Salad.  It’s a hearty salad that includes yellow peppers, shallots, grape tomatoes, vegan feta cheese and kidney beans as key ingredients.  This salad was served in a homemade taco shell.



Southwest Taco Salad

2 cans of kidney beans rinsed and drained
1 cucumber, thinly sliced
1 shallots, chopped
1 tablespoon of fresh dill, chopped
1 yellow pepper, chopped
1 pint of cherry tomatoes, halved
½ cup of vegan feta cheese, crumbled
1/3 cup of kalamata olives, sliced
Garnish with basil, chopped
4 10 inch tortillas
Avocado oil


-Prepare the oven to 375F degrees.
-The tortillas should be at room temperature and pliable.  Generously spray both sides of the tortilla with the avocado oil on a baking sheet with parchment paper.
-Press the greased tortillas in the bottom and up the sides of an oven safe bowl. Scrunch a piece of aluminum foil into a ball that fits inside the taco bowl. Bake for 10 minutes then remove the foil and bake for 5 more minutes, or until golden brown and crispy.  Cool for 5 minutes in a bowl.  Remove to a wire rack.
-Prepare the fresh vegetables then rinse and drain beans, halve the olives and cherry tomatoes, and slice the cucumber into thin slices.
-In a large bowl, add the salad ingredients and stir and toss to combine.
-Pour your favorite vinaigrette salad dressing over salad in a large bowl and gently toss to coat.
-Add salad to taco bowls, garnish with chopped basil. Serve and enjoy!

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