- 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 lettuce3 hearts of Romaine
- to taste Salt and Pepper
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!
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.
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.