Tomato & black bean taco salad
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Tomato & black bean taco salad

By Ailsa Burt

Enjoy this refreshing taco salad on a warm evening when you’re craving something quick, fresh and crunchy, or as a side for a Mexican-style feast

  • Prep:20 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 301
  • fat 13g
  • saturates 2g
  • carbs 28g
  • sugars 0g
  • fibre 12g
  • protein 11g
  • salt 0.1g

Ingredients

  • 1 lime , juiced
  • 12g coriander , finely chopped
  • ½ tsp ground cumin
  • 1 jalapeño pepper (deseeded if you prefer less heat), finely chopped
  • 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

Method

  1. Combine the lime juice, coriander, cumin, jalapeño and oil in a bowl. Season well.

  2. Tip in the beans, tomatoes, lettuce, corn and red pepper. Toss to combine. Crumble in the taco shells and mix to coat everything in the dressing. Scatter over the pumpkin seeds and serve straightaway.

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