Dense Bean Taco Salad
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This Dense Bean Taco Salad is the perfect meal prep idea. Three types of beans, lots of veggies and a smoky chipotle dressing!
When you want to meal prep a delicious salad that packs in plenty of fiber, veggies & plant protein, then this Dense Bean Taco Salad is what you need to make! We are using 3 types of beans, plenty of fresh veggies and a delicious chipotle vinaigrette. Make it on a Sunday and eat all week!
Here’s what you need
Ingredients
- black beans
- kidney beans
- pinto beans
- bell pepper
- jalapeño
- cherry tomatoes
- corn
- green onions
- red onion
- cilantro
- avocado
- avocado oil
- chipotle pepper in adobo
- garlic
- maple syrup – or sub agave
- apple cider vinegar
- cumin
- salt & pepper
Equipment
- mixing bowl
- small blender
Steps
Step 1: Make the Dressing
The dressing for this bean salad is perfect! It is tangy, flavor-packed and super easy to make.
I like to use a small blender and add in all of the ingredients – oil, chipotle, adobo sauce, garlic, maple syrup, apple cider vinegar, cumin, salt & pepper.
Blend until everything is combined and smooth. This dressing has the perfect smokiness!
Step 2: Prep the Salad
Next, we are going to get to chopping. This is the most time consuming part of the whole recipe. Take your time and pop in your headphones – my favorite way to chop veggies.
Once everything is prepped, add it to a large bowl and pour over the dressing. Toss until everything is coated. If you are serving this right away, then add some sliced avocado to the top and dig in!
This is great as is, but I also love having some tortilla chips on the side for scooping!
Tips & Tricks
You can use whatever mix of beans you want! Switch it up depending on what you have on hand.
This salad is great for meal prep, because it can be dressed and kept in the fridge without wilting.
If making ahead of time, leave off the avocado until right before serving.
Need more recipe inspo? Check these out:
Dense Bean Taco Salad
Ingredients
FOR THE SALAD
- 1 15-ounce can black beans drained & rinsed
- 1 15-ounce can kidney beans drained & rinsed
- 1 15-ounce can pinto beans drained & rinsed
- 1 bell pepper diced
- 1 jalapeño diced
- 12 ounces cherry tomatoes halved
- 1/2 cup corn
- 5 green onions diced
- 1 small red onion diced
- 1 bunch cilantro chopped
- 1 avocado sliced
FOR THE DRESSING
- 1/2 cup avocado oil
- 1 chipotle pepper in adobo
- 1 tablespoon adobo sauce from the chipotle can
- 1-2 cloves garlic peeled
- 1 tablespoon maple syrup or sub agave
- 2-3 tablespoons apple cider vinegar
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- salt to taste
Equipment
Instructions
- Add all of the dressing ingredients to a small blender or food processor and blend until smooth. Taste and adjust the seasonings as needed. Set aside.
- Add all of the salad ingredients (except the avocado) to a large bowl. Pour over the dressing and toss to combine.
- If serving right away, top with avocado and enjoy. If prepping ahead of time, cover and place in the fridge until ready to serve.
Video
Notes
- You can use whatever mix of beans you want! Switch it up depending on what you have on hand.
- This salad is great for meal prep, because it can be dressed and kept in the fridge without wilting.
- If making ahead of time, leave off the avocado until right before serving.
I love absolutely everything I have made from your blog. This recipe is no exception, however, it makes a GIANT salad, which is important to know. It’s definitely way more than 6 servings.
This is so tasty! It’s flavorful and colorful. I made as directed for a party tomorrow. Tried a bit, sans avocado, and it’s really great! It’s not very spicy at all which is good for a group but when I make it again for just me I’ll definitely add a bit more heat. Love all your recipes and this was another winner!
Delicious!! I’ve made several of your recipes and love the flavor combinations. Thank you 😊
This is a great salad. The dressing has flavor and a hint of heat but doesn’t overpower the vegetables, and the ratio is spot on. My husband saw this on TikTok, and now I’m going to be checking out your other recipes! Thank you!
Thanks so much Susan! So glad you both loved it!