Taco Salads are all the rage at most restaurants but can pack a lot of calories! Plus, not many restaurants offer vegetarian versions. This is my take on a healthy Taco Salad, sans the meat. Made with brown rice, fresh veggies, and herbs, this version is a healthy alternative. I have even added Grilled Scallops and Shrimp to this salad and it was incredible!

Skinny Vegetarian Taco Salad

Yield: 4-6 servings

Serving Size: 1 1/2 cups

Ingredients

  • • 1 large onion chopped
  • • 2 tablespoons of olive oil
  • • 1 cup of fresh corn (stripped straight from 3 ears of corn)
  • • 1 large red pepper, diced
  • • 1 15oz can of black beans, drained and rinsed
  • • 1 1/2 cups of cooked brown rice
  • • 1/2 cup of fresh cilantro
  • • 1/2 cup fresh salsa
  • • 1 tablespoon of taco seasoning
  • • 1/4 tsp of salt (to taste)
  • • 3 cups of shredded romaine lettuce
  • • 1 avocado, sliced
  • • 1 8 oz bag of cheese (mexi-cheese blend)
  • • 2 cups of crumbled tortilla chips

Instructions

  1. 1. Heat oil in a large pan.
  2. 2. Add corn, red pepper and onion, stirring until the onion begins to brown (approx 5 min).
  3. 3. Add to above mixture the rice, beans, taco seasoning 1/4 cup of cilantro and salt to taste.
  4. 4. Stir all ingredients together. Let cool.
  5. 5. Combine remaining cilantro and fresh salsa.
  6. 6. Combine lettuce with rice/bean mixture, salsa and 3/4 cup of cheese.
  7. 7. Top with crumbles tortilla and remaining cheese and avocado.
  8. 8. Sprinkle with fresh lime juice.

Nutrition Information

Calories: 375

Fat: 17 grams (using regular cheese) it can be lowered by using non or low-fat versions.

http://www.skinnymom.com/2012/08/20/skinny-vegetarian-taco-salad/