The Vegan Black Bean Taco Salad is tasty and has 350 kcal per serving. This salad takes 25 minutes to prepare. Serve this dish at holidays, events, festivals, lunches, feasts, functions, dinners, get-togethers, breakfast, or celebrations. It contains romaine lettuce, cherry tomatoes, corn kernels, bell pepper, red onion, avocado, cilantro, black beans, olive oil, taco seasoning, cumin, chili powder, salt, water, tortilla chips, lime juice, maple syrup, chili powder, and garlic powder. We may pair this salad with a vegan burrito bowl, black bean soup, grilled vegetables, Mexican quinoa, roasted sweet potatoes, salsa, vegan nachos, or bean dip. You may keep this Vegan Black Bean Taco Salad in the refrigerator for three days.
STATS:
- Total Time: 25 minutes
- Course: Main
- Serving Size: 2 cups
- Cooking Time: 10 minutes
- Diet: Vegan
- Cuisine: Mexican
- Prep Time: 15 minutes
- Servings: 4
- Calories: 350 kcal
EQUIPMENT:
- Large mixing bowl
- Measuring spoons
- Colander
- Wooden spoon
- Small bowl
- Cutting board
- Knife
- Frying pan
- Measuring cups
INGREDIENTS:
SALAD BASE:
- One cup halved cherry tomatoes
- 4 cups chopped romaine lettuce
- One cup corn kernels
- Quarter cup chopped cilantro
- 1 medium diced bell pepper
- Half cup chopped red onion
- 1 medium diced avocado
TACO BLACK BEANS:
- 1½ tsp taco seasoning
- 2 cups black beans
- Half tsp chili powder
- 1 tbsp olive oil
- Half tsp cumin
- 2 tbsp water
- Quarter tsp salt
CRUNCHY TACO ELEMENT:
- 1½ cups tortilla chips
LIME MAPLE DRESSING:
- Two tbsp lime juice
- 1 tbsp olive oil
- Half tsp garlic powder
- Salt to taste
- 1 tsp maple syrup
- Half tsp chili powder
INGREDIENT NOTES:
BLACK BEANS:
- It provides a deep, smoky flavor and absorbs taco spice quite well. Alternatives include kidney beans, lentils, chickpeas, and pinto beans.
ROMAINE LETTUCE:
- The warm and delicate elements are balanced by this crisp, fresh base. It adds texture and keeps the salad light. Alternatives include kale, spinach, iceberg lettuce, and mixed greens.
CORN:
- Corn maintains the flavors of the hot tacos by giving a natural sweet taste. It also adds extra texture and a delicious bite. Alternatives include bell peppers, frozen corn, or grilled corn.
AVOCADO:
- This makes the salad more substantial by adding creaminess and good fats. It works great with fresh ingredients and spices. You may substitute dairy-free ranch, guacamole, or tahini drizzle.
RED ONION:
- This improves the flavor of the taco by adding crunch and sharpness. It also adds freshness. Green could be used.
TACO SEASONING:
- It unifies all the ingredients and coats the beans. You might use a handmade blend of fajita seasoning, paprika, cumin, oregano, and chili powder.
TORTILLA CHIPS:
- This is the main crunchy component that gives the salad the texture of a taco. It gives the soft elements contrast and crispness. Alternatives include nacho chips, crushed tostadas, and baked tortilla strips.
LIME JUICE:
- This balances the salad’s richness and provides brightness. It adds a zesty flavor and enhances the taste. Another excellent substitute is apple cider vinegar.
INSTRUCTIONS:
- First, rinse the black beans and drain them properly.
- Then heat olive oil on a moderate setting in a pan.
- Cook taco seasoning, black beans, salt, cumin, water, and chili powder for 7 minutes.
- Include lettuce, onion, cilantro, bell pepper, corn, and tomatoes in a bowl.
- Add warm taco-seasoned beans to the lettuce.
- In a small bowl, whisk chili powder, salt, maple syrup, lime juice, garlic powder, and olive oil.
- Now gently mix the dressing with the salad.
- Include diced avocado on top and sprinkle tortilla chips before serving.
SERVING SUGGESTIONS:
RICE DISHES:
- Cilantro Lime Rice
- Mexican Rice
- Spanish Rice
- Coconut Lime Rice
- Brown Rice Pilaf
MAIN:
- Vegan Bean Burritos
- Vegetable Fajitas
- Jackfruit Tacos
- Sweet Potato Tacos
- Vegan Enchiladas
SOUPS:
- Black Bean Soup
- Tortilla Soup
- Roasted Tomato Soup
- Corn Chowder
- Vegetable Soup
SIDES:
- Mexican Street Corn
- Roasted Sweet Potatoes
- Mexican Coleslaw
- Seasoned Roasted Vegetables
APPETIZERS:
- Vegan Nachos
- Stuffed Mini Peppers
- Tortilla Pinwheels
- Jalapeño Poppers
- Corn Salsa Cups
BREADS AND TORTILLAS:
- Warm Corn Tortillas
- Flour Tortillas
- Whole Wheat Tortillas
- Homemade Tortilla Chips
- Crispy Tostadas
POTATO SIDES:
- Baked Sweet Potato Wedges
- Mexican Potato Skins
- Roasted Baby Potatoes
- Seasoned Potato Cubes
- Sweet Potato Fries
SALADS:
- Cucumber Tomato Salad
- Mango Avocado Salad
- Southwest Quinoa Salad
- Corn and Bean Salad
- Citrus Green Salad
FRUIT SIDES:
- Fresh Mango Slices
- Pineapple Chunks
- Watermelon Salad
- Tropical Fruit Salad
- Chili Lime Fruit Cup
DRINKS:
- Agua Fresca
- Limeade
- Hibiscus Tea
- Iced Green Tea
- Sparkling Lime Water
DESSERTS:
- Vegan Churros
- Fruit Sorbet
- Mango Popsicles
- Coconut Rice Pudding
- Cinnamon Baked Apples
TIPS:
- Use warm beans to improve the taco taste.
- Avoid overmixing the salad after including avocado.
- Add maple syrup as per your sweetness preference.
- To get the extra spicy version, add jalapeños.
STORAGE INFORMATION:
FRIDGE:
- You may keep the salad without chips and avocado for 3 days.
FREEZER:
- Freezing this salad is not really recommended.
FAQs:
Can I exclude maple syrup?
- It maintains the acidity of lime and gives a smooth taco-style dressing taste.
How to make this salad spicier?
- Include jalapeños, cayenne, or hot sauce as per your choice.
Is this salad good to prepare for meal prep?
- Yes, but keep salad, beans, dressing, and chips individually.
Are tortilla chips important?
- Yes, we use them to give taco salad crunch to the recipe.
NUTRITIONAL INFORMATION:
Calories: 350 kcal
Net Carbs: 23 g
Iron: 3.9 milligrams
Total Carbs: 35 g
Vitamin A: 6200 IU
Fiber: 11 grams
Calcium: 100 mg
Protein: 12 grams
Sodium: 330 mg
Potassium: 840 milligrams
