Serve up your Black Bean Taco Salad as a tasty one-bowl meal over rice or quinoa, stuffed into a taco or burrito, or with chips for dipping. You only need eight ingredients and half an hour to make it.
This Black Bean Taco Salad recipe comes from my friend Heather Nicholds’ new book, Protein from Plants. If you’ve been vegan for more than a few minutes, chances are a concerned person has asked you where you get your protein, and this book answers that question comprehensively with solid nutritional advice and a selection of protein-rich vegan recipes.
Heather is a registered holistic nutritionist, so she knows her stuff when it comes to plant-based nutrition. The book walks you through understanding and calculating your protein needs, whether your goal is to run a marathon, lose some weight, have a healthy pregnancy, or just live your life.
The book also gives you a thorough look at plant-based protein options and explains why animal products may contain a lot of protein but aren’t ideal protein sources. It really is a one-stop shop for every version of the question, “Where do you get your protein?”
I’m also pretty honored that Heather asked me to write a blurb for her book’s introduction along with vegan food writers like Dreena Burton and Tess Challis.
If you want to check out another recipe from the book, Ricki Heller shared a review and the recipe for the Parsley Quinoa Tabouleh.
But that Black Bean Taco Salad!
Black Bean Taco Salad is a handy staple to have in the fridge. It’s a great option for quick meals or snacks, and I love that it uses ingredients that I almost always keep in the fridge and pantry.
I work from home, and sometimes I get caught up on a project and don’t have time to make lunch. Black Bean Taco Salad to the rescue! If I’m super busy, I just eat it cold with a spoon or some chips. If there’s more time, I like it heated up in a tortilla with avocado and vegan cheese or over quinoa or rice. It’s so versatile!
It actually tastes better the next day and will keep for a few days in the fridge, so whip up a double or triple batch today, and you’ll have a few meals sorted.
Serve up your Black Bean Taco Salad as a tasty one-bowl meal over rice or quinoa or stuffed into a taco or burrito. You only need eight ingredients and half an hour to make it.
- 1 1/2 cups black beans cooked, or a 14 ounce can
- 1 cup corn fresh or frozen
- 1/8 cup fresh cilantro or parsley
- 1 lime juice and zest
- 1-2 teaspoons chili powder
- sea salt to taste
- 1 tomato diced
- 1 bell pepper chopped
- 2 green onions chopped
Toss all of the ingredients together. This tastes better if you have a chance to prep it in advance, so the flavors have time to merge.
Keep leftovers in the fridge in an air-tight container.
Serve this tossed with cooked quinoa, or in a lightly heated whole grain wrap, topped with chopped avocado or guacamole plus salsa.
Recipe reprinted with permission from Protein from Plants by Heather Nicholds.