Light & Fresh Black Bean Taco Salad

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Ingredients

Adjust Servings:
2 cans Black beans (rinsed and drained)
6 Roma Tomatoes
2 large Red bell peppers
1 bunch Green onions
1 bunch (or to taste) Cilantro
3 small Avocados
3 small Limes
12 cups Romaine lettuce 3 hearts of Romaine
to taste Salt and Pepper

Nutritional information

279
Calories
11g
Protein
7g
Fat
42g
Carbs
12g
Fiber
573mg
Sodium

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Light & Fresh Black Bean Taco Salad

Features:

    Cilantro and lime give this simple black bean taco salad a delightful burst of southwestern flavor. Perfect for holiday potlucks all year 'round!

    • Serves 6
    • Easy

    Ingredients

    Directions

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    Cilantro and lime really give this simple taco salad a delightful burst of southwestern flavor. I invented this recipe for a Christmas party at work.  It needed to be a healthy alternative to the heavy holiday foods that would be served, as well as gluten free for a coworker who might otherwise have very little to eat.

    The mixture of reds and greens were so festive I decided to call it Christmas Taco Salad.  The truth is, though, it’s so fresh and light that it makes a perfect summer salad as well. No matter when I serve it I’m asked for the recipe.  With that in mind I renamed it and decided to share it with you in July.

    This recipe makes six large, dinner-sized servings of black bean taco salad, or one very large salad for potlucks and parties. You can also wrap it in a whole grain tortilla to serve it as a salad wrap!

    Steps

    1
    Done

    Add the black beans to a large bowl. Chop the tomatoes, peppers and green onions and add them to the beans. Coarsely chop the cilantro and toss together with the other ingredients until mixed well.

    2
    Done

    Pit and peel the avocado, then chop into small pieces. Toss it in a smaller bowl together with the juice of one lime. This will coat the avocado well to avoid browning. Toss the avocado gently into the black bean mixture along with a bit of salt and pepper (to taste). Squeeze the juice from the remaining limes over top. Marinate in the refrigerator for at least an hour, overnight if possible.

    3
    Done

    Before serving, chop or shred the romaine lettuce and toss it together with the marinated mixture. The lime and vegetable juices dress the salad lightly, so no additional salad dressings are required. I like to serve jalapenos on the side for those who prefer their taco salads a bit spicier.

    *WARNING! Refrigerate any leftovers promptly.  The lettuce will look wilty and sad the next day, but don’t throw it away! It's absolutely delicious as second-day leftovers despite appearances.

    Babs

    I love gelato, asparagus, and my basset hound, Fred. I'd rather be reading than cooking, so I'm always looking for ways to make things easier in the kitchen.

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