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Tomato & black bean taco salad | Daily Dine

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

lunchside-dishsaladtacos

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Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 4

Nutritional Information

Calories:301 kcal

Carbohydrate:28 g

Fat:13 g

Dietary Fiber:12 g

Protein:11 g

Saturated Fat:2 g

Sodium:0.1 mg

Sugar:9 g

Ingredients

1 lime juiced

12g coriander finely chopped

1/2 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

Instructions

Step 1
Combine the lime juice, coriander, cumin, jalapeño and oil in a bowl. Season well.
Step 2
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.