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Black Bean Taco Salad

Quick Black Bean Taco Salad Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • ½ medium yellow onion, diced
  • 1 clove garlic, minced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup corn kernels
  • 2 tbsp taco seasoning
  • 3 tbsp water
  • 8 cups chopped romaine or iceberg lettuce
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, sliced
  • ⅔ cup crumbled cotija or shredded sharp cheddar
  • 1 cup tortilla strips or crushed tortilla chips
  • 3 tbsp fresh lime juice
  • 3 tbsp olive oil
  • 2 tbsp chopped fresh cilantro
  • ¼ tsp fine sea salt

Method
 

  1. Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and cook 3 to 4 minutes until soft. Add garlic and cook 30 seconds. Stir in beans, corn, taco seasoning, and water. Simmer 4 to 5 minutes, then remove from heat.
  2. Whisk lime juice, 3 tbsp olive oil, cilantro, and salt in a small bowl. Set aside.
  3. Divide lettuce among bowls. Top with warm bean mixture, tomatoes, avocado, cheese, and tortilla strips. Drizzle with dressing and serve right away.

Notes

If you like a little heat, stir a spoonful of pickled jalapeños or a dash of hot sauce into the beans while they cook. The tortilla strips lose their crunch fast once dressed, so only pour the dressing over the bowl you plan to eat immediately.