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    Allianna's Kitchen » Meals » Salads

    Published: Jun 3, 2020 · Modified: Sep 5, 2021 by Allianna Moximchalk · This post may contain affiliate links · 3 Comments

    Vegan Taco Salad

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    There’s something about warm weather that makes me want to eat salads all day long! The thing that I like most about kale salads is that you can mix them and they stay fresh for days (unlike romaine or spinach based salads). This salad is perfect for your lunch or the perfect side dish.

     

    2 2 1

    Vegan Taco Salad

    Prep Time 10 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 40 minutes minutes
    Servings 5 servings
    Author Allianna Moximchalk
    1608kcal
    Print Recipe Pin Recipe

    Ingredients

    • 6 cups kale de- stemmed and chopped
    • 15 ounce Can of corn
    • 2 Red Peppers Diced
    • 15 ounce Can of black beans rinsed
    • 1 tablespoon EVOO
    • 1 teaspoon sea salt
    • 1/4 cup salsa store bought or homemade
    • 1/4 cup yogurt I like unsweetened cashew yogurt

    Instructions

    • Preheat the oven to 400.
    • Mix the pre washed beans with 1 tablespoon EVOO and sea salt.
    • Place the beans on a baking sheet in a single layer.
    • Bake the beans for 30 minutes or until nice and crispy. 
    • Mix the salsa with the yogurt in a small bowl.
    • Now, mix all other ingredients in a bowl. You really want to massage the kale.
    • Serve cold.
    • Enjoy
    There's something about warm weather that makes me want to eat salads all day long! The thing that I like most about kale salads is that you can mix them and they stay fresh for days (unlike romaine or spinach based salads). This salad is perfect for your lunch or the perfect side dish.
    Serving: 5g | Calories: 1608kcal | Carbohydrates: 277g | Protein: 89g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Cholesterol: 16mg | Sodium: 3571mg | Potassium: 6790mg | Fiber: 55g | Sugar: 40g | Vitamin A: 76274IU | Vitamin C: 1134mg | Calcium: 1338mg | Iron: 22mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

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    Reader Interactions

    Comments

    1. Lori says

      February 26, 2022 at 4:05 pm

      5 stars
      So easy to pull together and I love making a big batch for the week!

      Reply
      • Allianna Moximchalk says

        February 26, 2022 at 4:11 pm

        Thanks!

        Reply

    Trackbacks

    1. Crunchy Pomegranate Kale Salad (WHOLE 30 | PALEO) - Allianna says:
      August 14, 2020 at 3:58 pm

      […] Basil Ginger Mocktail Grapefruit Jalapeno Mocktail Lavender Lemonade Vegan Taco Salad Matcha Frosting Meatloaf Muffins Watermelon Ginger Mojito Mocktail […]

      Reply

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    Hi, I'm Allianna! Allianna's Kitchen started by accident after battling an undiagnosed autoimmune disease for nearly my whole life.

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