Description
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.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
