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
- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 1lime , juiced
- 12g coriander , finely chopped
- ½tsp ground cumin
- 1jalapeño pepper (deseeded if you prefer less heat), finely chopped
- 2tbsp rapeseed oil
- 400g can black beans , drained and rinsed
- 200g cherry tomatoes , halved
- 1romaine lettuce , chopped
- 198g can sweetcorn , drained
- 1red pepper , finely chopped
- 4crunchy 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.