A fully-loaded, 15-minute vegan taco salad packed with veggies, black beans, and corn topped with flavorful chimichurri sauce is a total crowd-pleaser!
Servings 4servings
Author Becky Striepe
Ingredients
For the Chimichurri
½cupolive oil
¼cupred wine vinegar
½cupfresh parsley leavesSome stems are OK, but get rid of any large, woody stems.
½cupfresh cilantroSome stems are OK, but get rid of any large, woody stems.
Combine all of the sauce ingredients in your blender, except the salt and pepper, and puree until you have a somewhat-smooth mixture. A little bit of texture is totally ok! Season to taste with salt and pepper.
For the Taco Salad
Divide the spring mix between 4 large salad bowls. Top with the beans, veggies, and tortilla chips and drizzle on the chimichurri. Serve with extra chimichurri on the side.
Video
Notes
You will probably only need about ½ of the chimichurri to dress your salad. The nutritional information assumes that you use half of the sauce. The leftover sauce will keep for about a week in the fridge in an airtight container.