High Fructose Corn Syrup Free Gluten Free Black Bean Taco Salad
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Learn more →Ingredients
4 servings
For the black beans
- 1 tbsp olive oil
- ½ cup red onion, finely diced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 can (15 oz) black beans, drained and rinsed
- ¼ tsp salt
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp honey
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 1 large head romaine lettuce, chopped (about 8 cups)
- 1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- ½ cup shredded cheddar cheese
- 2 cups gluten free tortilla chips, lightly crushed
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the red onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
- 2
Add the cumin, chili powder, and smoked paprika to the skillet and stir for 30 seconds, until fragrant. Add the black beans and 1/4 tsp salt, stirring to coat evenly. Cook until the beans are heated through and lightly coated in the spices, about 3 minutes. Remove from heat and set aside.
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