Tossed Taco Salad with Rainbow Veggies

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I am literally obsessed with making all kinds of colorful salads. There is just something about a meal with lots of colors that makes it so much more fun to eat. Today, we made this plant-based tossed taco salad with roasted corn, black beans, avocado, onions, tomatoes, tortilla chips, and greens! Oh and don’t forget a creamy homemade avocado dressing made with Califia Original Almondmilk that turned out super creamy and delicious! When you have a full, creamy and healthy salad dressing, it helps fill you up faster than just a regular balsamic & oil dressing. Read on for the full recipe below!

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  1. Preheat your oven to 400 degrees and slice the corn off the cob

  2. When oven is ready, place the corn on parchment paper with your choice of spices (we used

    1 tsp salt, pepper, garlic and paprika) and let roast for about 20 minutes.

  3. While that’s roasted, prep your other veggies. Dice your tomatoes, onions, lettuce, cilantro

    and drain back beans.

  4. Get a blender or food processor and start to make your dressing by adding lemon, cilantro,

    garlic, avocado, almondmilk and salt and pepper to taste.

  5. Time to assemble your salad. Mix all components together with your dressing. Top with

    cilantro, 1/2 of a sliced avocado and 1/2 mashed for texture. Enjoy!

Salad Ingredients:

  • 4 roma tomatoes diced
  • 1 red onions sliced
  • 2 ears of corn roasted
  • 1 head chopped romaine lettuce 1 can black beans
  • cilantro for garnish
  • 1 avocado (1/2 sliced and 1/2 mashed) 1 cup tortilla chips smashed


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