Black Bean Taco Salad | Kathy's Vegan Kitchen

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Kidney beans provide similar texture and flavor, while pinto beans are often less expensive.

avocado

🥗Healthier: mashed peas

💰Cheaper: sliced cucumbers

Mashed peas offer creaminess with fewer calories, while cucumbers add crunch.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories, while processed cheese is often cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt reduces calories while maintaining creaminess.

Drain 3 cans of black beans.

Dice 1 red bell pepper and add to a large bowl.

Chop 1 small red onion and add to the bowl.

Chop 1 jalapeno (wear gloves) and add to the bowl.

Add 1 cup of grape tomatoes to the bowl.

Add 1/4 cup of taco seasoning to the bowl.

Add 1/4 cup of chopped cilantro to the bowl.

Juice 2 limes and add the juice to the bowl.

Mix all ingredients together in the bowl.

If desired, add avocado just before serving to prevent browning.

Let the salad sit in the refrigerator for a bit before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens