Black Bean Taco Salad

A healthy taco salad that’s quick and easy, but full of flavor! Inspired by veggieinspired.com

Black Bean Taco Salad
Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients

 1 15-ounce can black beans (rinsed and drained)
 2 tsp chili powder
 ½ tsp salt
 ½ tsp garlic powder
 ½ tsp smoked paprika
 1 tsp cumin
 ½ tsp cayenne (optional)
 ¼ cup water
 1 15-ounce can chickpeas (rinsed, drained and dried really well)
 1 tsp chili powder
 1 tsp cumin
 1 tsp salt
 ¼ tsp cinnamon
 1 head green leaf lettuce (chopped)
 12 chopped tomatoes
 1 red bell pepper (diced)
 1 avocado (diced)
 1 cup fresh corn kernels (or frozen, thawed)
 1 recipe Southwest Vegan Ranch Dressing

Nutrition Facts

4 servings

Serving size


Amount per serving
Calories352
% Daily Value *
Total Fat 14g18%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 1mg1%
Sodium 1227mg54%
Total Carbohydrate 50g19%
Dietary Fiber 16g58%
Total Sugars 10g
Protein 13g

Vitamin A 367mcg41%
Vitamin C 52mg58%
Potassium 957mg21%
Vitamin K 202mcg169%
Folate 43mcg11%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Instructions

1

Preheat oven to 400 degrees F.

2

Toss chickpeas with the chili powder, cumin, salt and cinnamon.

3

Place chickpeas on a baking sheet in one even layer and bake for 20 to 30 minutes, shaking them around 1/2 way through. Chickpeas should be slightly crunchy. They will continue to crisp up as they cool. Set aside.

4

Toss the black beans with all the spices and warm in a pan over medium heat with 1/4 cup water. Stir occasionally until warmed through, about 5 to 6 minutes.

5

To assemble the salad, toss the lettuce, tomatoes, peppers, avocado and corn in a large bowl. Plate the lettuce mixture on each individual plate or bowl. Add the black beans to the individual servings and top with the crunchy roasted chickpeas. Drizzle with the Southwest Vegan Ranch Dressing.

NOTES
6

This spice mixture isn't spicy hot, so it's great for kids too. If you'd like added heat, try adding 1/2 teaspoon chipotle powder to the black beans or topping your salad with a drizzle of spicy salsa.

Ingredients

 1 15-ounce can black beans (rinsed and drained)
 2 tsp chili powder
 ½ tsp salt
 ½ tsp garlic powder
 ½ tsp smoked paprika
 1 tsp cumin
 ½ tsp cayenne (optional)
 ¼ cup water
 1 15-ounce can chickpeas (rinsed, drained and dried really well)
 1 tsp chili powder
 1 tsp cumin
 1 tsp salt
 ¼ tsp cinnamon
 1 head green leaf lettuce (chopped)
 12 chopped tomatoes
 1 red bell pepper (diced)
 1 avocado (diced)
 1 cup fresh corn kernels (or frozen, thawed)
 1 recipe Southwest Vegan Ranch Dressing

Directions

1

Preheat oven to 400 degrees F.

2

Toss chickpeas with the chili powder, cumin, salt and cinnamon.

3

Place chickpeas on a baking sheet in one even layer and bake for 20 to 30 minutes, shaking them around 1/2 way through. Chickpeas should be slightly crunchy. They will continue to crisp up as they cool. Set aside.

4

Toss the black beans with all the spices and warm in a pan over medium heat with 1/4 cup water. Stir occasionally until warmed through, about 5 to 6 minutes.

5

To assemble the salad, toss the lettuce, tomatoes, peppers, avocado and corn in a large bowl. Plate the lettuce mixture on each individual plate or bowl. Add the black beans to the individual servings and top with the crunchy roasted chickpeas. Drizzle with the Southwest Vegan Ranch Dressing.

NOTES
6

This spice mixture isn't spicy hot, so it's great for kids too. If you'd like added heat, try adding 1/2 teaspoon chipotle powder to the black beans or topping your salad with a drizzle of spicy salsa.

Notes

Black Bean Taco Salad

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