Vegan Taco Salad
This vegan taco salad is made from simple ingredients and comes together in only 15 minutes! It's full of flavor and packed with healthy protein, vitamins and minerals.
Servings 2 servings
- 150 g whole-wheat pasta
- 1 red bell pepper 150g
- 2 tomatoes 200g
- 1 red onion small
- 200 g black beans cooked (roughly 1 can, drained)
- 100 g sweet corn canned
- parsley 1 handful
- salt and pepper to taste
for the dressing
- 20 g tahini 1 ½ tablespoons
- ¼ tsp ground cumin
- juice of 1 lemon
- sriracha or your favorite hot sauce
Bring a bot of water to a boil and cook the pasta according to package instructions.
Wash the bell pepper and tomatoes and cut into small pieces.
Finely chop the red onion.
Roughly chop the parsley.
Drain the sweet corn and black beans and set aside.
Combine all ingredients for the dressing and mix well. Add water if consistency is too thick.
Add all ingredients to a bowl and combine. Add salt and pepper to taste.