Vegetarian Taco Salad

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 can (15 oz) black beans, rinsed and drained
• •1 cup corn kernels, fresh or canned
• •1 cup cherry tomatoes, halved
• •1 avocado, diced
• •1 bell pepper, diced (red or green)
• •1 small red onion, diced
• •1 cup shredded lettuce (romaine or iceberg)
• •1 tsp olive oil
• •1 tsp ground cumin
• •1 tsp chili powder
• •Salt and pepper to taste
• •1 lime, juiced
• •½ cup salsa (your preferred style)
• •¼ cup cilantro, chopped (optional)
• •Tortilla chips (for serving, optional)

Instructions

1. 1

   In a medium skillet, heat the olive oil over medium heat.

2. 2

   Add diced red onion and bell pepper to the skillet; sauté for about 3-4 minutes until softened.

3. 3

   Stir in the black beans, corn, cumin, chili powder, salt, and pepper; cook for an additional 5-7 minutes, stirring occasionally.

4. 4

   In a large bowl, combine the shredded lettuce, chopped avocados, cherry tomatoes, and lime juice; toss gently to mix.

5. 5

   Once the bean mixture is heated, remove it from the heat and let it cool slightly before adding to the salad bowl.

6. 6

   Add the warm bean mixture to the salad and toss everything together gently.

7. 7

   Serve immediately, topped with salsa, cilantro, and tortilla chips if desired.