Lentil Taco Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian salad built on lentils and black beans seasoned with chili and cumin, topped with lettuce, tomatoes, corn, cheese, and all the taco fixings. Satisfying and full of texture.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 can lentils ((14 oz can))
- 1 cup black beans
- ½ cup salsa ((use your favorite variety))
- 1 ½ tsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ¼ tsp salt (or season to taste)
- 3 cups finely chopped lettuce ((romaine or fancy leaf lettuce))
- 1 cup chopped tomatoes
- 1 ear of corn, cooked (or 1/2 cup steamed kernels)
- ¼ cup grated cheddar cheese ((skip for vegan))
- ¼ cup guacamole
- ¼ cup sour cream ((regular or vegan))
- tortilla chips (for topping (I like to crush mine))
- fresh chopped cilantro
- chopped green onion
- pico de gallo
- pickled red onions
- hot sauce and/or taco sauce
- sliced jalapeños
At a glance
PER SERVING · TIME 28M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 18m
- Cook
- 10m
- Sodium
- 2814mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3035mg
- Calcium
- 285mg
- Iron
- 14mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 18M
- SODIUM
- 2814MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.