Black Bean Taco Salad | Kristy's Cottage blog

Black Bean Taco Salad

This meatless recipe relies on one of my favorite canned products: black beans!  I typically buy the organic variety from Aldi.  

I lived with my family in Guatemala for four years as a child, and I grew very fond of black beans during that time!  Black beans are a tasty, healthy, and inexpensive source of both protein and fiber. 


  • 1 15 oz can organic black beans
  • romaine lettuce leaves
  • 1 vine ripe tomato, chopped or sliced
  • 1 or 2 ripe avocados, peeled and sliced
  • 1 to 2 C organic, frozen corn thawed, but not cooked
  • shredded cheese
  • dressing of choice
  • organic tortilla chips
  • sliced jalepenos if desired
  • fresh cilantro sprigs if desired


  1. Drain black beans and set aside. 

  2. Wash romaine lettuce and pat dry.  Hand tear into a large serving bowl.  For our family of 7, I use an entire head of leaf lettuce. 

  3. Toss in tomato slices and corn.  Gently fold in avocado slices and black beans. 

  4. Sprinkle shredded cheese on top.  

  5. Serve with dressing of your choice (we are partial to Ranch!) and tortilla chips.  Garnish with sliced jalepenos and fresh cilantro sprigs, if desired.