Vegan Taco Salad (#355)

Vegan Taco Salad (#355)

Basic Information

• Servings: 2
• Serving Size: 1 bowl
• Difficulty: 2
• Budget: 3
• Prep Time: 15
• Cook Time: 0
• Total Time: 15
• Meal Type: Main Dish

Diet Types

• Vegan
• Vegetarian
• Dairy-Free
• Plantstrong
• Flexitarian
• DASH
• Pescatarian
• Gluten-Free
• Halal
• Kosher

Equipment

• - Medium bowl
• - Measuring cups

Ingredients

1. 1 cup canned black beans, rinsed and drained
2. 2 cups lettuce, shredded
3. 1/2 cup salsa
4. 1/4 cup corn kernels (fresh or frozen, thawed)
5. 1 tablespoon olive oil
6. 1 teaspoon lime juice
7. 1/4 teaspoon salt
8. 1/4 teaspoon black pepper

Directions

1. - In a medium bowl, toss lettuce, black beans, corn, salsa, olive oil, lime juice, salt, and pepper.
2. - Divide into two bowls and serve fresh.
3. Remaining Unique Lunch List Recipes (#356 to #360)
4. As requested, I'll now provide the remaining recipes from the Unique Lunch List (#356 to #360) in the same format.

Storage

Refrigerate components separately in airtight containers for up to 2 days. Assemble fresh before eating.

Nutrition

• Calories: 240
• Protein: 8g
• Fat: 8g
• Carbs: 34g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A