Name: Black Bean Taco Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 2 cans (15 oz each) black beans, drained and rinsed; 1 tbsp olive oil; 2 tbsp taco seasoning (store-bought or homemade); 6 cups romaine lettuce or mixed greens, chopped; 1 cup cherry tomatoes, halved; 1 cup corn (fresh, canned, or frozen); 1/2 cup red onion, diced; 1 avocado, cubed; 1 cup shredded cheddar or Mexican blend cheese (optional); 1 cup tortilla chips or strips, crushed; 1/2 cup salsa, sour cream, or creamy taco dressing

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Black Bean Taco Salad is a fresh, flavorful, and protein-packed meal that combines seasoned black beans, crisp vegetables, and a zesty dressing. It’s a vibrant, satisfying dish that’s perfect for a quick weeknight dinner, a healthy lunch, or a fun taco night alternative.

Why You’ll Love This Recipe

Packed with plant-based protein and fiber.
Quick to prepare—ready in under 20 minutes.
Naturally gluten-free and easily made vegan.
Customizable with your favorite toppings.
Great for meal prep or serving a crowd.

Black Bean Taco Salad

Ingredients

Canned black beans (drained and rinsed)
Olive oil
Taco seasoning (store-bought or homemade)
Romaine lettuce or mixed greens
Cherry tomatoes
Corn (fresh, canned, or frozen)
Red onion
Avocado
Shredded cheddar or Mexican blend cheese (optional)
Tortilla chips or strips
Salsa, sour cream, or creamy taco dressing

Directions

Heat olive oil in a skillet over medium heat. Add black beans and taco seasoning, stirring until warmed through and coated, about 3–4 minutes.
Chop lettuce and place it in a large serving bowl.
Halve cherry tomatoes, dice red onion, and cube avocado.
Add tomatoes, corn, onion, avocado, and warmed beans to the bowl of lettuce.
Sprinkle with cheese if using and toss lightly.
Top with crushed tortilla chips or strips.
Drizzle with salsa, sour cream, or taco dressing just before serving.

Servings and timing

This recipe serves 4 and takes about 15–20 minutes from start to finish.

Variations

Add grilled chicken, shrimp, or ground turkey for extra protein.
Swap black beans for pinto beans or a mix of both.
Use a cilantro-lime dressing for a bright, fresh flavor.
Include diced bell peppers or jalapeños for added crunch and spice.
Make it vegan by omitting cheese or using a plant-based alternative.

Storage/Reheating

Store undressed salad components separately in airtight containers in the refrigerator for up to 3 days. Reheat beans before serving, then assemble the salad fresh to maintain crispness.

FAQs

Can I use dried black beans instead of canned?

Yes, just cook them in advance until tender, then season as directed.

Can I make this salad ahead of time?

Yes, prepare all components separately and assemble just before serving.

What dressing works best?

Salsa, ranch, creamy taco dressing, or cilantro-lime vinaigrette are great options.

Can I serve this warm?

Yes, warm the beans and corn for a slightly different texture and flavor.

Is it gluten-free?

Yes, as long as you use gluten-free tortilla chips and taco seasoning.

Can I make it spicier?

Yes, add diced jalapeños, extra chili powder, or hot sauce.

How do I keep avocado from browning?

Toss it in lime juice before adding to the salad.

Can I add grains?

Yes, cooked quinoa, rice, or farro make the salad more filling.

Can I use iceberg lettuce instead of romaine?

Yes, iceberg works well for extra crunch.

How do I keep the salad crisp?

Add chips and dressing just before serving.

Conclusion

Black Bean Taco Salad is a colorful, delicious, and nutrient-rich meal that’s as versatile as it is quick to prepare. With seasoned beans, fresh vegetables, and a variety of toppings, it’s the perfect combination of flavor, texture, and convenience.

Jane