Get ready to transform your meal routine with a mouthwatering Roasted Black Bean Taco Salad that combines the smoky goodness of roasted beans, the freshness of crisp greens, and a zesty lime cilantro dressing that will make your taste buds dance! This Mexican-inspired dish isn't just a salad – it's a culinary adventure that brings restaurant-quality flavor right to your dinner table in just 30 minutes. Whether you're a busy professional, a health-conscious foodie, or someone looking to spice up their meal prep, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 bell pepper, diced
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- Salt and pepper to taste
- 4 cups mixed greens
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your black beans and corn get nicely roasted.
- In a medium-sized mixing bowl, combine the rinsed and drained black beans, corn, and diced bell pepper. Toss them together to mix well.
- Spread the black bean mixture evenly on a baking sheet lined with parchment paper. Make sure to create a single layer for even roasting.
- Place the baking sheet in the preheated oven and roast for about 15-20 minutes, or until the beans are slightly crispy and the corn is golden. Stir halfway through to ensure even cooking.
- While the black bean and corn mixture is roasting, prepare the dressing. In a small bowl, combine the lime juice, chopped cilantro, salt, and pepper. Whisk together until well combined.
- Once the roasted mixture is ready, remove it from the oven and let it cool for a few minutes.
- In a large serving bowl, layer the mixed greens as the base of your salad.
- Top the mixed greens with the roasted black bean and corn mixture, followed by the diced avocado.
- Drizzle the lime cilantro dressing over the salad, ensuring even coverage.
- Gently toss the salad to combine all ingredients, being careful not to mash the avocado.
- Serve immediately, garnished with additional cilantro if desired. Enjoy your Roasted Black Bean Taco Salad!
Tips
- Roasting Perfection: For the crispiest beans and most flavorful corn, spread your ingredients in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting.
- Avocado Hack: Dice your avocado just before serving to prevent browning and maintain that fresh, vibrant green color.
- Customize Your Salad: Feel free to add protein like grilled chicken or tofu, or make it vegan-friendly by ensuring all ingredients are plant-based.
- Dressing Tip: Make the lime cilantro dressing ahead of time and store in the refrigerator to let the flavors meld together.
- Meal Prep Friendly: This salad can be partially prepared in advance. Roast the beans and corn, and chop vegetables separately, then assemble just before serving to keep everything crisp and fresh.
- Spice It Up: Add a sprinkle of chili powder or some diced jalapeños if you want an extra kick of heat.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: g
Cholesterol: 0mg
