Are you craving a quick, nutritious, and absolutely mouthwatering meal that'll transport your taste buds straight to Mexico? Look no further than this sensational Three Bean Taco Salad! In just 15 minutes, you can create a vibrant, flavor-explosive dish that's not only incredibly delicious but also packed with protein, fiber, and a rainbow of fresh ingredients. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves a killer salad, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 2 cups lettuce, shredded
- 1 cup cherry tomatoes, halved
- 1/2 cup corn, canned or frozen
- 1 avocado, diced
- 1/4 cup salsa
- 1/4 cup shredded cheese
Instructions
- Prepare all ingredients by draining and rinsing the beans thoroughly in a colander. Pat beans dry with paper towels to remove excess moisture.
- Wash and chop lettuce into fine, uniform shreds. Place shredded lettuce as the base layer in a large serving bowl or individual salad plates.
- Halve the cherry tomatoes by cutting them vertically. Dice the avocado into small, even cubes, ensuring they are not too large.
- In a mixing bowl, combine black beans, kidney beans, and pinto beans. Mix gently to distribute evenly.
- Add corn kernels to the bean mixture, stirring carefully to integrate without mashing the beans.
- Layer the bean and corn mixture directly over the prepared lettuce base.
- Sprinkle halved cherry tomatoes and diced avocado over the bean layer for color and texture.
- Top the salad with shredded cheese, distributing it evenly across the surface.
- Drizzle salsa over the entire salad, ensuring a light and even coverage.
- Serve immediately at room temperature, optionally with additional salsa or hot sauce on the side.
Tips
- Bean Preparation: Always thoroughly rinse canned beans to reduce sodium and remove excess starch. Pat them dry to prevent a soggy salad.
- Ingredient Temperature: For the best flavor and texture, use room temperature ingredients. Take beans and corn out of the refrigerator about 15 minutes before preparing.
- Avocado Trick: To prevent browning, dice the avocado last and sprinkle with a little lime juice to keep it fresh and green.
- Cheese Tip: For maximum flavor, use a sharp cheddar or pepper jack cheese instead of pre-shredded varieties.
- Make-Ahead Friendly: Prepare ingredients separately and assemble just before serving to keep the lettuce crisp and prevent sogginess.
- Customization: Feel free to add protein like grilled chicken or ground turkey, or make it vegan by omitting cheese.
- Serving Suggestion: Serve with crispy tortilla chips on the side for added crunch and a traditional taco salad experience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 18g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 10mg
