25mBlack Bean Corn Taco Salad
A vegan taco salad with black beans, corn, crisp romaine, salsa, and avocado for a fiber-forward lunch or dinner. It is fresh, simple, and full of crunchy-creamy texture.
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- canned black beans-1 can
- romaine lettuce-6 cups
- corn tortilla chips-2 cups
- frozen corn-1.5 cups
- avocado-1 large
- salsa-1 cup
- cherry tomatoes-1 cup
- red onion-0.25 cups
- lime juice-2 tbsp
- olive oil-1 tbsp
- chili powder-1 tsp
- salt-0.5 tsp
Wash the produce and complete the prep: chop the romaine lettuce, halve the cherry tomatoes, finely dice the red onion, dice the avocado, and rinse and drain the black beans.
Use a stable cutting board and keep fingers tucked while chopping.
Heat the olive oil in a large skillet over medium heat. Add the frozen corn, chili powder, and salt, then cook for 4 to 5 minutes until hot and lightly browned.
Use caution around the hot skillet and oil to avoid burns or splatter.
Add the black beans to the skillet and cook for 1 to 2 minutes until warmed through. Stir in the lime juice, then remove the skillet from the heat.
Keep the skillet handle turned inward and use care when removing the hot skillet from the heat.
In a large salad bowl, combine the romaine lettuce, cherry tomatoes, and red onion. Add the warm bean-corn mixture and toss gently.
Top with the salsa, diced avocado, and crushed tortilla chips. Serve right away for the crispest texture.
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