Veggie Taco Salad Recipe Photo - Diabetic Gourmet Magazine Recipes


  • 2 cups soy crumbles (you can find these in your grocer's freezer section or refrigerated meat section)
  • 3/4 cup salsa
  • 5 cups shredded lettuce
  • 1 cup corn kernels
  • 1 cup black beans

    Topping Options

  • 1/4 cup sliced green onions
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 2 tablespoons sliced ripe olives
  • 2 tablespoons fat free sour cream


  1. In large nonstick skillet coated with cooking spray, cook crumbles and salsa over medium heat about 5 minutes or until heated through, stirring frequently.
  2. In large bowl toss together lettuce, corn and black beans. Arrange on 4 serving plates. Top with crumbles mixture. Sprinkle with toppings.

Recipe Yield: Makes 4 servings

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Nutritional Information Per Serving:

Calories: 180
Fat: 4 grams
Sodium: 600 milligrams
Protein: 14 grams
Carbohydrates: 26 grams

Recipe Options

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