Black Bean Taco Salad with Tomatoes and Lime

Name: Black Bean Taco Salad with Tomatoes and Lime
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 g black beans, drained and rinsed; 1 head romaine lettuce, chopped; 200 g cherry tomatoes; 198 g sweetcorn, drained; 1 red pepper, finely chopped; 1 jalapeno pepper, finely chopped; 12 g cilantro, finely chopped; 1 lime juice; 1/2 tsp ground cumin; 2 tbsp rapeseed oil; 4 shells crunchy taco shells; 25 g pumpkin seeds, toasted

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.

Servings4 Portions

Prep Time20 Mins

Cook Time0 Mins

Difficulty

Easy

Ingredients

black beans, drained and rinsed
400 g
romaine lettuce, chopped
1 head
cherry tomatoes
200 g
sweetcorn, drained
198 g
red pepper, finely chopped
1
jalapeno pepper, finely chopped
1
cilantro, finely chopped
12 g
lime juice
1
ground cumin
0.5 tsp
rapeseed oil
2 tbsp
crunchy taco shells
4 shells
pumpkin seeds, toasted
25 g

Step-by-Step Instructions

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.

Chef's Tips

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.