Black Bean Taco Salad
This black bean taco salad recipe is full of beans and veggies with a tangy salad dressing. You will love this quick and easy taco bean salad.
Servings: 4
Calories: 59kcal
Ingredients
- 1 15 ounce can black beans
- 1 15 ounce can white Northern beans
- 1 15 ounce can pinto beans
- 1 small red onion diced
- 1-2 jalapeños deseeded and diced
- 1 red bell pepper diced
- 1 cup grape tomatoes sliced
- ¼ cup cilantro chopped
- 2 limes juiced
- ¼ cup taco seasoning
Instructions
- Drain and rinse the beans.
- Use any variety of beans; all black beans, or mix it up like I did.
- I suggest a vegetable chopper to make this vegan taco salad quick and easy.
- Put all the rinsed beans, chopped veggies, cilantro, limes and taco seasoning in a large bowl.
- Toss the ingredients together.
- Cover and place in the refrigerator to allow the flavors to develop.
Video
Notes
- Kombu is an effective way to reduce gas from eating beans.
- If you want to increase the beans and lentils in your diet, try The Best Vegan Meatloaf, Butter Bean Mash, Easy Kidney Bean Salad, White Bean Avocado Sandwich Recipe, or Best Chickpea Egg Salad.
- Make it ahead of time and allow the flavors to develop for an hour or so.
Nutrition
Calories: 59kcal | Carbohydrates: 17g | Protein: 1g | Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1197mg | Potassium: 153mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2441IU | Vitamin C: 61mg | Calcium: 21mg | Iron: 1mg