Description
Black Bean Taco Salad is a fresh and colorful dish made with seasoned black beans, crisp lettuce, juicy vegetables, and a zesty dressing. Packed with plant-based protein and ready in under 20 minutes, it’s a healthy and satisfying meal for lunch, dinner, or taco night.
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
Instructions
- In a skillet, heat olive oil over medium heat. Add black beans and taco seasoning, stirring until beans are warmed through and coated, about 3–4 minutes.
- Place chopped lettuce in a large serving bowl.
- Add halved cherry tomatoes, corn, diced onion, cubed avocado, and warmed beans.
- 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.
Notes
- Add grilled chicken, shrimp, or ground turkey for extra protein.
- Swap black beans for pinto beans or a combination of both.
- Use a cilantro-lime vinaigrette for a fresh flavor twist.
- Add diced bell peppers or jalapeños for extra crunch and spice.
- Make it vegan by omitting cheese or using a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook / Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 20mg
