Vegetarian Gluten Free Pinto Bean Taco Salad

Total time30 min

Prep time20 min

Cook time10 min

Vegetarian Gluten Free Pinto Bean Taco Salad

This vibrant taco salad piles warm, smoky pinto beans—simmered with chili powder, cumin, and smoked paprika—over a crisp base of romaine, sweet corn, juicy cherry tomatoes, and diced avocado. A bright lime-cumin dressing gets a touch of honey for balance, then everything is tossed together and finished with shredded cheddar, fresh cilantro, and a scatter of crushed gluten free tortilla chips for crunch in every bite. Sour cream and hot sauce on the side let everyone customize their bowl exactly how they like it. It's hearty enough to work as a main course, loaded with texture and layers of flavor from the seasoned beans to the creamy avocado. Since the whole dish is built around beans, vegetables, and dairy rather than any meat or fish, it's a naturally satisfying pick for a vegetarian table. Quick to pull together and endlessly adaptable, it's the kind of salad you'll want to keep on repeat.

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Ingredients

4 servings

For the beans

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 can (15 oz) pinto beans, drained and rinsed
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp salt
2 tbsp water

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
½ cup red onion, finely diced
1 large avocado, diced
½ cup shredded cheddar cheese
¼ cup fresh cilantro, roughly chopped
2 cups gluten free tortilla chips, lightly crushed

For serving

¼ cup sour cream (optional)
hot sauce, to taste (optional)

Instructions

1
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.
2
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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