This vibrant taco salad starts with a skillet of pinto beans simmered in chili powder, cumin, and smoked paprika until they turn fragrant and tender, then gets tossed with crisp romaine, sweet corn, juicy cherry tomatoes, diced red onion, and creamy avocado. A bright lime-olive oil dressing, sharpened with cumin and a touch of honey, ties every bite together without weighing the bowl down. Fresh cilantro adds a final herby lift, and the warm spiced beans spooned over cold, crunchy greens give this salad real contrast in both temperature and texture. Loaded with fiber-rich beans, colorful produce, and heart-healthy olive oil, it's a satisfying, veggie-forward dinner that fits beautifully into an anti-inflammatory way of eating. It's the kind of meal-sized salad you'll want on repeat all week long.
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Added sugar is limited on an anti-inflammatory diet, but the small amount of honey per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the drained pinto beans, chili powder, cumin, smoked paprika, and salt, stirring to coat the beans evenly.
Add the water and cook, stirring occasionally, for 4–5 minutes until the liquid is absorbed and the beans are heated through and fragrant. Remove from heat and set aside.
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