Vegan Taco Salad

Vegan Taco Salad

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Vegan Taco Salad


½ cup corn, drained and rinsed
¼ tsp garlic powder
½ tsp chili powder
1 tsp oil
½ cup Core & Rind Bold & Spicy Cashew Cheesy Sauce
1 cup Original Mary’s Gone Crackers
2 cups romaine lettuce, chopped or ripped
½ cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
½ cup black beans, drained and rinsed
½ avocado, sliced
¼ cup cilantro, chopped
2 lime wedges
Salt and pepper to taste


Preheat oven to 400F. On a parchment-lined baking sheet, add corn. Season with garlic powder, chili powder, salt and pepper. Toss all together with oil. Roast in oven for 20-25 minutes.

In a large bowl, combine romaine, tomatoes and black beans. Divide between two bowls, topping each bowl with even amounts of avocado, red onion and roasted corn. Drizzle ¼ cup Core & Rind Bold & Spicy Cashew Cheesy Sauce over each bowl. Top with ½ cup of crackers each. Garnish with cilantro and a lime wedge.

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