Prepare the dressing: Add all ingredients to a high speed blender and blend until completely smooth. Taste and adjust seasonings, as desired. Transfer dressing to a glass container and store in the refrigerator while you prepare the remaining salad ingredients.
Build the salads: Divide the romaine, black beans, corn, taco meat, and cherry tomatoes between 4 bowls. Crush tortilla chips overtop and drizzle with dressing.
If making salad for meal prep, store the salad separately from the dressing and tortilla chips.
For a slightly spicier taco salad dressing: Add 2 chipotle peppers in adobo sauce to the blender or try my Chipotle spiced Vegan Honey Mustard Dressing with this salad!
You will likely have some leftover taco meat, but save it for tacos!
No need to cook the canned beans before use. Just give them a thorough rinse.
Can substitute the homemade dressing for any creamy dressing or vegan ranch, if desired.