This salad brings together the best of Tex‑Mex flavors in a fresh, fuss‑free dish. It’s quick to assemble, full of plant‑based protein and fiber from black beans and vegetables, and delivers a satisfying crunch courtesy of taco shells and pumpkin seeds. Plus, the tangy lime‑coriander dressing adds brightness that makes this salad both refreshing and indulgent.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lime, juiced
12 g coriander, finely chopped
½ tsp ground cumin
1 jalapeño pepper (deseeded if you prefer less heat), finely chopped
2 tbsp rapeseed oil
400 g can black beans, drained and rinsed
200 g cherry tomatoes, halved
1 romaine lettuce, chopped
198 g can sweetcorn, drained
1 red pepper, finely chopped
4 crunchy taco shells
25 g pumpkin seeds
Directions
In a bowl, whisk together the lime juice, finely chopped coriander, ground cumin, diced jalapeño, and rapeseed oil. Season well with salt and pepper.
Add in the drained and rinsed black beans, halved cherry tomatoes, chopped romaine lettuce, drained sweetcorn, and finely chopped red pepper. Toss gently to coat all ingredients evenly with the dressing.
Crumble the crunchy taco shells into the salad and toss again until the dressing coats the pieces.
Sprinkle the pumpkin seeds over the top and serve immediately.
Servings And Timing
Servings: Serves 4 as a light main or 6 as a side.
Prep time: Approximately 15 minutes.
Total time: Around 15 minutes (no cooking required).
Variations
Avocado boost: Add diced avocado for creamy richness.
Spicy kick: Leave the jalapeño seeds in or add a dash of hot sauce for extra heat.
Protein upgrade: Stir in grilled chicken, shrimp, or crumbled queso fresco for non‑vegetarian options.
Grain base: Serve over a bed of cooked quinoa, rice, or couscous to make it more filling.
Dress‑it‑up: Swap lime juice for a splash of apple cider vinegar, or use chili‑lime seasoning for extra flavor.
Storage/Reheating
Storage: This salad is best enjoyed fresh. However, you can store leftovers in an airtight container in the fridge for up to 1 day. Keep the taco shell pieces separate and add them just before serving to preserve their crunch.
Reheating: Not applicable—this is a chilled, fresh dish.
FAQs
What If I Don’t Have Rapeseed Oil—Can I Use Another Oil?
Yes. Substitute with olive oil or avocado oil for similar results.
Can I Make This Salad In Advance?
You can prep the dressing and chop the veggies ahead of time, but it’s best to toss the ingredients together with taco shells and seeds just before serving to maintain texture.
How Can I Reduce The Heat If I’m Sensitive To Spice?
Deseed the jalapeño and use only half—or omit entirely—and still enjoy plenty of flavor from the cumin and lime.
Can I Substitute The Black Beans With Another Legume?
Absolutely—kidney beans, pinto beans, or chickpeas work equally well.
What Can I Serve It With?
Pairs nicely with grilled meats, pan‑seared fish, or simply enjoy it on its own as a light meal.
Any Ideas To Make It More Kid-Friendly?
Keep components separate on the plate for picky eaters to pick and choose. Mild salsa or a little shredded cheese could also help.
Can I Add Cheese?
Yes—crumbled feta, queso fresco, or cheddar all make great additions for a creamy, savory touch.
How Do I Store Extra Dressing?
Keep any leftover dressing in a sealed jar or container in the fridge for up to 2 days. Shake well before using.
What Are Some Alternative Toppings Instead Of Pumpkin Seeds?
Try sunflower seeds, toasted pepitas, crushed tortilla chips, or a sprinkle of crispy fried onions for variety.
Conclusion
This Tomato & Black Bean Taco Salad is a lively, nutritious dish that’s as delicious as it is easy to make. With a zingy lime‑coriander dressing, hearty beans, vibrant vegetables, and satisfying crunch, it strikes the perfect balance between flavor and freshness. Whether you’re looking for a quick weekday meal or a colorful side for gatherings, this salad delivers every time—ready in just 15 minutes, customizable to your taste, and versatile enough to please everyone at the table.
A vibrant Tex-Mex inspired salad combining black beans, cherry tomatoes, corn, red pepper, and romaine lettuce, tossed in a zesty lime-coriander dressing and finished with crumbled taco shells and pumpkin seeds for a satisfying crunch.
Ingredients
1 lime, juiced
12 g coriander, finely chopped
½ tsp ground cumin
1 jalapeño pepper, finely chopped (deseeded for less heat)
2 tbsp rapeseed oil
400 g can black beans, drained and rinsed
200 g cherry tomatoes, halved
1 romaine lettuce, chopped
198 g can sweetcorn, drained
1 red pepper, finely chopped
4 crunchy taco shells
25 g pumpkin seeds
Salt and pepper to taste
Instructions
In a bowl, whisk together lime juice, coriander, cumin, jalapeño, and rapeseed oil. Season with salt and pepper.
Add black beans, cherry tomatoes, romaine lettuce, sweetcorn, and red pepper. Toss gently to combine with the dressing.
Crumble taco shells into the salad and toss again to distribute.
Sprinkle pumpkin seeds over the top and serve immediately.
Notes
Add diced avocado for extra creaminess.
For more heat, keep jalapeño seeds or add hot sauce.
Include grilled chicken, shrimp, or queso fresco for a non-vegetarian twist.
Serve over quinoa, rice, or couscous for a heartier meal.
Swap lime juice with apple cider vinegar or try chili-lime seasoning.
