Vegetarian Taco Salad


The idea for this salad stems from the last post for the Mexican Black Bean and Corn Salad. I had a bunch of left over vegetables from making that salad but I didn’t have the beans.  I had some arugula in the fridge and I decided I was going to make a more hearty salad incorporating the same flavors.  I made this salad a few days after and I liked it so much that I decided to make it again and post it. I’m calling this vegetarian taco salad because it tastes like a taco salad but there isn’t any meat in it and it also is healthy because of the lack of tortilla chips.


  • 2-3 handfuls of arugula
  • 1/2 cup cilantro, chopped
  • 1 small red pepper, chopped
  • 1 can artichoke hearts, drained and chopped
  • 1 can corn, drained
  • goat cheese

Salad Dressing

Add all ingredients to a small jar and shake together.

  • 6 tbs extra virgin olive oil
  • 6 tbs red wine vinegar
  • 2 tsp garlic powder
  • 6 tbs cumin
  • 2 tsp brown sugar
  • salt and pepper to taste

Toss arugula and chopped cilantro in a large salad bowl.

Roughly chop red pepper.

Add chopped red pepper, chopped artichoke, and strained corn to bowl with arugula.

Pour dressing over salad and toss all ingredients together. Crumble goat cheese over salad mixture.

Serve in a small bowl as a side or on a large plate as a main dish.


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