Black Bean Taco Salad

Vegans just eat salad, right? Uhhh nope.

I have to remind myself to make some meal salads every once in a while! I follow a couple that eats a large salad before every meal to get their fill of veggies and become semi full before their starch based meal. I just couldn’t eat that much salad! I do feel good after I make these salads because they’re still filling, yet I don’t feel weighed down afterwards. They’re a great light meal and it still has all of the food groups incorporated. It’s not just raw veggies, it’s black beans, cooked peppers and onions, avocado, and crispy tortilla strips for crunch on top. I meant to add in roasted corn as well and forgot, but it would be great in there. It’s fresh, light, and flavorful!

Black Bean Taco Salad

1 can black beans, drained and rinsed

1 yellow onion, diced

1 red bell pepper, diced

1 tsp chili powder

1/2 tsp cumin

1/2 tsp garlic powder

1/8 tsp cayenne pepper

1/2 tsp paprika

1/4 tsp oregano

Salt to taste

2 heads romaine, chopped

1 cup grape tomatoes, halved

2 Persian cucumbers, halved and sliced

2/3 cup shredded carrots

1/2 avocado, sliced

1/4 cup cilantro, torn

Salsa for dressing, I love Dalsa Authentica from Trader Joe’s

3 corn tortillas, cut in strips and toasted in the toaster oven for 5 minutes

1. In a large sauce pan, sauté onion, peppers, and black beans over medium heat. Add spices and sauté for 10-15 minutes until cooked through and tender.

2. While beans are cooking, chop veggies and assemble in a large salad bowl. Once beans cool down, add on top.

3. Sprinkle with tortilla strips, fresh cilantro, and use salsa as dressing. Yum!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s