If you like tacos, salads, and easy meals, you will LOVE this black bean taco salad recipe! It’s fresh, crunchy, flavour packed, and full of healthy fats and protein. Drizzle on some spicy cashew dressing and BAM you have yourself an epic bowl of deliciousness. I could eat this everyday!
What you need for the Black Bean Taco Salad:
- romaine lettuce
- tortilla chips
- black beans
- shredded cheddar cheese
- red onion
- sour cream for topping (optional)
What you need for the Spicy Cashew Dressing:
- water (for soaking the cashews and more for the dressing)
- chilli powder
- garlic powder
- ground cayenne
- ground cumin
How long does it take to make black bean taco salad?
This black bean taco salad recipe is incredibly quick and easy. The only part that takes some waiting is soaking the cashews (they soak for around 1 hour), but this can be done beforehand or even the morning of! Other than that, the actual taco salad part takes maybe 10 minutes to make (or less, depending on how speedy you are!).
It’s perfect for a weeknight dinner when you don’t have much time to cook, or for meal prepped lunches!
How do I make this gluten free?
Use gluten free tortilla chips! If you can’t find these, try a thin gluten free cracker. You can also try making your own gluten free chips: cut gluten free tortillas/wraps into triangles, bake for 10 minutes at 350F, let cool, and crunch them up!
How do I make this vegan?
Omit the shredded cheese, or try using a dairy free shredded cheese alternative. As well, omit the sour cream.
How do I make this nut free?
There are a few options here:
1) Omit the spicy cashew dressing. 2) Replace the spicy cashew dressing with guacamole or salsa to add some extra flavour! 3) Make a nut free dressing by replacing the cashews with sunflower seed butter, plain yogurt, or sour cream (I can’t vouch for these substitutions, but they should balance the flavours/textures well).