Tomato & black bean taco salad

Enjoy this refreshing taco salad on a warm evening when you’re craving something quick, fresh and crunchy, or as a side for a Mexican-style feast

Prep:20 mins
No cook

Serves 4
Easy

Nutrition per serving

kcal 301
fat 13g
saturates 2g
carbs 28g
sugars 0g
fibre 12g
protein 11g
salt 0.1g

Ingredients

1 lime , juiced
12g coriander , finely chopped
½ tsp ground cumin
1 jalapeño pepper (deseeded if you prefer less heat), finely chopped
2 tbsp rapeseed oil
400g can black beans , drained and rinsed
200g cherry tomatoes , halved
1 romaine lettuce , chopped
198g can sweetcorn , drained
1 red pepper , finely chopped
4 crunchy taco shells
25g pumpkin seeds

Method

Combine the lime juice, coriander, cumin, jalapeño and oil in a bowl. Season well.
Tip in the beans, tomatoes, lettuce, corn and red pepper. Toss to combine. Crumble in the taco shells and mix to coat everything in the dressing. Scatter over the pumpkin seeds and serve straightaway.

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