Black Bean Taco Salad
A meatless twist on the classic college-era taco salad, swapping in black and pinto beans and a homemade Catalina dressing.
- Prep Time
- 10 min
- Cook Time
- 8 min
- Total Time
- 18 min
- Servings
- 4 servings
Back in college, my roommates and I survived on a rotation of about four meals, and Taco Salad — made with ground beef, taco seasoning, and Catalina dressing — was one of our reliable staples. We were not, by any measure, eating healthy back then.
Years later, I introduced this meal to my husband, and it became one of our regular dinners. When I had to clean up my own diet for some digestive issues, swapping the ground beef for beans was an easy fix — he didn't even notice until he was halfway through the bowl, and he still liked it just as much.
Ingredients
- 1 can black beans
- 1 can pinto beans
- 2 bags hearts of romaine salad
- 1 teaspoon All-Purpose Mexican Seasoning
- 1 avocado, pitted and sliced
- chopped tomatoes
- corn chips (Fritos are my favorite for this dish)
- Dressing of choice (I use homemade Catalina, recipe below)
For the Homemade Catalina Dressing
- 1/3 cup red wine vinegar
- 1/2 cup ketchup (I use no-sugar-added)
- 1/2 cup honey
- 1/2 cup olive oil
- 2 teaspoons coconut aminos
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Instructions
- 1Whisk together all of the dressing ingredients in a small mixing bowl. Store in the refrigerator for up to 2 weeks.
- 2Cook the beans in a medium pot over medium heat on the stove. Stir in the Mexican seasoning for flavor, if desired.
- 3When the beans are done, use a slotted spoon to distribute them over the lettuce in bowls.
- 4Add the remaining toppings as desired, and serve immediately with the dressing.
Storage & Reheating
Make-ahead tip: cook the beans in advance and store in an airtight container in the fridge — reheat in the microwave whenever you want a quick single-serving salad.
