The Ultimate Vegan Taco Salad

Farro replaces the ground beef in this vegan taco salad with creamy lime dressing.

Prep time: PT40M

Cook time: PT5M

Total time: PT45M

Rating

5 stars (4 reviews)

vegan salad recipe, Vegan Taco Salad

1 cup farro (cooked according to package instructions and drained (about 2 1/2 cups cooked))
1/2 cup mild salsa
2 tsp chili powder
2 tsp ground cumin
1/2 tsp smoked paprika
pinch of cayenne pepper
salt to taste
1/2 cup raw cashews (soaked in water for 4–8 hours and rinsed)
1/4 cup fresh lime juice
1/4 cup water
1 tbsp olive oil
1 clove garlic
1/2 tsp ground cumin
salt to taste
2 medium heads romaine lettuce (chopped)
1 large tomato (diced or 1 cup halved grape tomatoes)
1 15 oz can black beans, drained and rinsed
1 cup frozen fire-roasted corn kernels (thawed (regular frozen corn is fine if you can't find fire-roasted))
1 cup broken tortilla chips
1/2 cup sliced green onions
cilantro (lime wedges, salsa and/or guacamole for serving, if desired)

To make the Farro Taco Meat:
- Combine the farro, salsa, chili powder, cumin, paprika and cayenne in a medium pan over medium heat.
- Cook about 5 minutes or until heated through, stirring often, then season to taste with salt.
- Set aside.
To make the Creamy Lime Dressing:
- Place ingredients in a mini-blender or food processor. Blend until completely smooth.
To assemble the salad:
- Divide the lettuce onto 4 plates.
- Top with the tomato, black beans, corn, farro, tortilla chips, and green onions.
- Drizzle the dressing over the salad, and add the optional garnishes if you're using them.

Sue on 2023-05-16 (5 stars):
still making this and enjoying it after all these years! It's a great recipe. Thanks Nicole.