Taco Salad for Vegetarians
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 iceberg lettuce
- 1 cucumber (s)
- 3 bell peppers, green, yellow, red
- 4 tomato (s)
- 1 can corn
- 1 can kidney beans
- 2 cups sour cream
- 1 bottle sauce (Texicana Salsa) or similar
- 250 g Gouda cheese, rated
- 1 bag / s tacos
Print Recipe
Pin Recipe Instructions
- Clean the iceberg lettuce and cut into small pieces. Dice the cucumber and bell pepper. Cut tomatoes into slices. Layer everything in order in a large bowl (lettuce, cucumber, bell pepper, tomato, corn and beans). Spread the sour cream on top and spread the Texicana Salsa on top. Then cover generously with cheese.
- Shortly before serving, crumble the tacos and spread over them (otherwise they will be mushy).
- The salad still tastes delicious the next day. It is very difficult to give an indication of how many people here, as there are usually other salads or similar. In any case, a large bowl is needed.
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