This super easy salad is a fantastic vegan main dish for those summer days by the pool (or when you want to invoke a little summer indoors). A quick sauté of gourmet heirloom beans in Amanda Freitag's Chica Adobo Seasoning delivers a savory, spicy kick. This whole recipe comes together in less than 10 minutes for a meal that will even satisfy the meat eaters at the table. 

Easy AF Vegan Taco Salad



  • 2 tablespoons lime juice
  • 1 teaspoon honey
  • 1 clove garlic
  • handful of cilantro
  • 1/4 cup olive oil


  1. Combine the ingredients for the dressing in a blender and blend on high speed 1-2 minutes until the cilantro is completely incorporated and there are no more large parts of leaves.
  2. Drizzle olive oil in a skillet over medium heat. When it is completely heated toss in the beans and the Chica Adobo Seasoning. Sauté for about 2 minutes, remove from the heat and set aside.
  3. Lay the romain leaves on a try so that they curl upwards, creating little cups.
  4. Spoon the bean mixture over the lettuce.
  5. Sprinkle on the remaining ingredients and serve alongside the dressing. I like to dress this table side to keep the salad fresh and for a more impressive presentation. 

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