Dense Bean Taco Salad
This Dense Bean Taco Salad is the perfect meal prep idea. Three types of beans, lots of veggies and a smoky chipotle dressing!
Equipment
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
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.
Nutrition
Calories: 424kcal | Carbohydrates: 46g | Protein: 13g | Fat: 22g