Roasted Black Bean Taco Salad Recipe

Who doesn’t love a good ole’ taco salad? It’s true that taco salads could be relatively unhealthy when ordered out at a restaurant. Therefore, I recommend making them at home that way you know every ingredient going into your salad. One of my favorite weeknight meals to make is this delicious, easy taco salad. The only part that takes some time is roasting the black beans, but even that is relatively quick! You could even roast your black beans beforehand and store them in the refrigerator, which is what I typically do.

I love cooking and eating fresh, homemade food. It’s very rare that I’ll eat out during the week. About 6 months ago, I started to plan my meals for the week every Sunday. I typically choose 3-4 recipes (some old and some new) that I want to cook that week. Then I do my Sunday grocery shop to make sure I have everything I need for all of my meals. Ever since I got into this routine, I’ve fallen even more in love with cooking and discovering new delicious recipes. If you find yourself ordering take out too much during the week, I recommend getting into a meal planning routine when you have some time on the weekend.


Lately I’ve been experimenting with vegan/vegetarian recipes. Not only have I been doing Meatless Monday for a few months now, I’ve been eating more plant-based foods/recipes on a regular basis. In the past few weeks, I’ve tried tofu cooked various ways, tempeh, seitan and even nutritional yeast. I’ve been surprised by how delicious all of these alternate sources of protein have been!

I originally found this recipe on Amuse Your Bouche, but bought my favorite Avocado Lime dressing from Trader Joe’s instead of making my own because I wanted to make this recipe super quick and easy. The Avocado Lime dressing from Trader Joe’s is my absolute favorite. It’s so delicious and has simple ingredients. I also used avocado oil as it’s a very healthy cooking oil with good levels of antioxidants and other compounds.



















Here’s What You’ll Need:

For the roasted black beans:
400 g tin of black beans
1 tbsp avocado oil
1 tsp smoked paprika
1 tsp chilli powder
1 1/2 tsp ground cumin

For the taco salad:
Trader Joe’s Avocado Lime Dressing
2 large handfuls of romaine lettuce
2 spring onions, diced
2 tbsp corn kernels
5-7 cherry tomatoes, halved
½ avocado, sliced

Add the rinsed black beans to a large bowl and add a dash of avocado oil and the spices. Toss together and spread beans on a baking tray. Roast at 375 degrees F for around 25-30 minutes, tossing halfway until crispy, but not too hard. Assemble the taco salad with two large handfuls of crispy romaine, tomatoes, corn, chopped spring onions and ½ an avocado. Finish with roasted black beans and add the Trader Joe’s Avocado Lime dressing. So so good!

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