Black Bean and Tomato Crunch Salad

Black Bean and Tomato Crunch Salad

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Servings: 4

Updated on October 17, 2024

Savor this refreshing taco salad on a warm evening when you're in the mood for something quick, fresh, and crunchy, or serve it as a side dish for a Mexican-themed feast.

About Black Bean and Tomato Crunch Salad

Black Bean and Tomato Crunch Salad is a vibrant and refreshing dish that brings together a delightful combination of flavors and textures. Perfect for warm evenings when you crave something light and crunchy, this salad features hearty black beans, sweet cherry tomatoes, and crisp romaine lettuce, all tossed in a zesty lime dressing. The addition of jalapeño adds a hint of spice, while the crunchy taco shells and pumpkin seeds provide satisfying crunch. Quick and easy to prepare in just 20 minutes, this salad can be enjoyed on its own or served as a flavorful side dish for a Mexican-themed meal. Whether you're hosting a gathering or simply looking for a nutritious lunch option, this salad is sure to impress with its fresh ingredients and bold flavors!

Black Bean and Tomato Crunch Salad Ingredients

  • 1 lime: Juiced
  • 12g coriander: Finely chopped
  • 1/2 tsp ground cumin
  • 1 jalapeño pepper: Finely chopped (deseeded for less heat)
  • 2 tbsp rapeseed oil
  • 400g can black beans: Drained and rinsed
  • 200g cherry tomatoes: Halved
  • 1 romaine lettuce: Chopped
  • 198g can sweetcorn: Drained
  • 1 red pepper: Finely chopped
  • 4 crunchy taco shells
  • 25g pumpkin seeds

How to Make Black Bean and Tomato Crunch Salad

  • Make the Dressing: In a bowl, combine the lime juice, coriander, cumin, jalapeño, and rapeseed oil. Season well to taste.

  • Combine the Ingredients: Add the black beans, cherry tomatoes, chopped romaine lettuce, sweetcorn, and red pepper to the bowl. Toss to combine.

  • Add Taco Shells: Crumble the taco shells into the mixture and gently mix to coat everything in the dressing.

  • Serve: Scatter the pumpkin seeds on top and serve immediately.

Cooking Tips

  • Add Protein: For a heartier meal, consider adding grilled chicken or shrimp for extra protein.
  • Customize the Veggies: Feel free to include other vegetables like bell peppers, cucumbers, or avocados to enhance the salad’s flavor and nutrition.
  • Make It Ahead: You can prepare the salad ingredients ahead of time but add the taco shells and dressing just before serving to keep everything crunchy.

Serving Suggestions

  • Serve with a dollop of sour cream or Greek yogurt on top for added creaminess.
  • Pair with grilled corn on the cob for a complete summer meal.
  • Complement the dish with a side of tortilla chips and salsa for extra crunch.

Storage Instructions

  • Refrigerate: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. However, it’s best to keep the taco shells separate to maintain their crunch.
  • Dressing Storage: The dressing can be made ahead of time and stored in the refrigerator for up to a week.

Nutritional Information

  • Calories: 220
  • Protein: 9g
  • Carbohydrates: 30g
  • Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 400mg

Frequently Asked Questions

  • Can I make this salad in advance? Yes, you can prepare the salad ingredients in advance and store them separately in the refrigerator. Just combine and add the dressing before serving to maintain freshness.

  • What can I use instead of rapeseed oil? Olive oil or avocado oil works well as a substitute for rapeseed oil in this dressing.

  • Is this salad gluten-free? Yes, this salad is gluten-free as long as you use gluten-free taco shells.