Description
A fresh, vibrant, and protein-packed taco salad featuring black beans, crisp vegetables, and a zesty lime dressing. Perfect for a quick, healthy meal.
Ingredients
Scale
- 4 cups chopped romaine lettuce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or canned)
- 1 red bell pepper, diced
- ½ small red onion, finely chopped
- 1 avocado, diced
- ¼ cup fresh cilantro, chopped
- ¼ cup shredded cheddar or Mexican cheese (optional)
- ½ cup crushed tortilla chips
For the Zesty Taco Dressing:
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 clove garlic, minced
- ½ tsp chili powder
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, honey, minced garlic, chili powder, cumin, salt, and black pepper. Set aside.
- Chop the romaine lettuce, cherry tomatoes, bell pepper, red onion, and avocado.
- In a large bowl, combine romaine, black beans, cherry tomatoes, corn, bell pepper, red onion, avocado, and cilantro.
- Drizzle the dressing over the salad and toss gently to coat.
- Sprinkle shredded cheese and crushed tortilla chips on top.
- Serve immediately and enjoy!
Notes
- For extra crunch, add roasted pumpkin seeds.
- Adjust spice levels by adding jalapeños or a pinch of cayenne pepper.
- To keep avocado fresh, squeeze a little lime juice over it before adding to the salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-inspired