
This black bean taco salad is fresh, crunchy, and packed with bold Tex-Mex flavor. Juicy tomatoes, sweet corn, crisp romaine, and crunchy taco shells are tossed in a zesty lime-cilantro dressing for an easy meal or side dish.
In a large mixing bowl, whisk together the lime juice, chopped cilantro, ground cumin, jalapeno, and rapeseed oil. Season with salt and black pepper to taste.
Add the black beans, cherry tomatoes, chopped romaine, sweetcorn, and red pepper to the bowl. Toss well until all the vegetables are evenly coated in the dressing.
Break the taco shells into bite-size pieces and fold them into the salad just before serving so they stay crisp. Sprinkle with pumpkin seeds and serve immediately.
For a milder salad, remove the jalapeno seeds or use less chili. Add the taco shells at the last minute to keep them crunchy. Leftovers can be stored in the refrigerator for up to 1 day, but keep the shells separate for the best texture.





