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Grilled romaine salad with sides of corn and beans

Grilled Romaine Taco Salad

  • Author: Katie Allen
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 4 1x


Bold and smoky, grilled romaine taco salad will win “Best Vegetarian Dish” at the BBQ! You’ll love the seared poblanos, cotija cheese and avocado dressing.



  • 2 heads romaine lettuce, halved lengthwise
  • 1/21 Tbsp olive oil
  • 1 orange bell pepper, sliced
  • 2 poblano peppers, sliced & deseeded
  • 14 oz can black beans, drained & rinsed
  • 1 cup salsa
  • 1/2 cup cotija cheese, crumbled
  • 1 cup avocado green goddess salad dressing (I used Bolthouse Farms)


  1. Heat a grill (or grill pan) over high heat. Grill temperature should be over 550 F.
  2. Arrange pepper slices in a single layer on a grill pan or foil. Cook for 5-10 minutes until soft and blistered, but not burned.
  3. Halve romaine heads lengthwise. Brush the cut side lightly with olive oil.
  4. Use tongs to place lettuce cut-side down on the grill rack. Sear for only 20-30 seconds. Flip and sear for another 20-30 seconds.
  5. To serve, lay one lettuce half on a plate. Top with beans, salsa, peppers and cotija cheese. Drizzle with green goddess salad dressing.

  • Category: Salad
  • Method: Grill
  • Cuisine: Tex-Mex

Keywords: taco salad, vegan taco salad, grilled salad, vegan bbq