Bright Vegetarian Taco Salad

  • 30 Minutes
  • 2-4 Servings
  • Gluten Free
  • Dairy Free
  • Vegan
  • Vegetarian

The “traditional” taco salad we usually find in American restaurants isn’t really traditional at all. Fresh flavors like radishes, tomatoes, and avocados go with rice and black beans for a lighter version of the fried tortilla bowl we’ve all seen (and probably eaten). And if you’re serious about fresh flavors, top yours with our Fresh + Spicy Watercress Salsa for a kick that’s from greens and not just peppers.


  • 1 container AeroFarms Baby Kale
  • ½ container AeroFarms Micro Arugula
  • 1 avocado (thinly sliced)
  • 1 cup grape tomatoes (halved)
  • ¼ cup radishes (sliced)
  • ⅔ cup black beans (cooked and drained)
  • 1 tsp paprika
  • ½ tsp chili powder
  • ½ cup corn kernels
  • salt and pepper to taste

1. In a separate bowl, toss black beans with paprika and chili powder and salt to taste.

2. Mix all ingredients together in a large bowl, except avocado slices.

3. Plate salad and place avocados on top.

4. Dress to taste with AeroFarms' Fresh and Spicy Watercress Salsa.

Post a photo of your finished dish on Instagram and tag
@Aerofarms. We’d love to see what you’ve prepared!

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