Description

This Vegan Black Bean Taco Salad with Creamy Salsa delivers a masterclass in texture and vibrant flavor, balancing earthy black beans with zesty lime and fresh greens for an exceptional, nutrient-dense dish.

Ingredients

Scale

2 cans (15 oz each) Organic Black Beans (rinsed and drained)
1 large head Romaine Lettuce or Massaged Kale
1 cup Cherry Tomatoes (halved)
1 cup Roasted Corn (fresh or frozen)
1/4 cup Red Onion (finely diced)
1 large Ripe Avocado (sliced)
1/2 cup Vegan Greek Yogurt or Cashew Cream
1/2 cup Mild or Medium Salsa Verde
2 tbsp Extra Virgin Olive Oil
2 tbsp Fresh Lime Juice
Spices to taste (Cumin, Smoked Paprika, Sea Salt, Black Pepper)

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Instructions

Start by thoroughly rinsing your black beans. In a medium skillet over medium heat, add one tablespoon of extra virgin olive oil. Sauté the beans with cumin, smoked paprika, and a pinch of sea salt for 5 minutes
In the same skillet, add the corn kernels and let them sit undisturbed for 2-3 minutes until they develop a golden-brown char
Combine the vegan yogurt (or cashew cream), salsa, lime juice, and a splash of olive oil in a small bowl and whisk until smooth
Chop the romaine lettuce and place it in a large mixing bowl. Add the halved cherry tomatoes, diced red onions, and charred cor
Add the warm, seasoned black beans to the greens. Pour half of the dressing over the salad and toss gently to coat
Plate the salad, top with fresh avocado slices, cilantro, and extra creamy salsa dressing. Serve immediately

Notes

For an oil-free version, use vegetable broth or water to sauté the beans. Use mashed avocado for the dressing.

For more protein, consider adding hemp seeds, tempeh, or roasted chickpeas.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 385 kcal
Sugar: 5g
Sodium: 520mg
Fat: 18g
Saturated Fat: 2.5g
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 46g
Fiber: 16g
Protein: 14g
Cholesterol: 0mg