Dinner

Tomato & Black Bean Taco Salad Recipe

Name: Tomato & Black Bean Taco Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican-Inspired
Ingredients: 1 lime, juiced; 12g coriander, finely chopped; ½ tsp ground cumin; 1 jalapeño pepper, finely chopped (deseeded if preferred less heat); 2 tbsp rapeseed oil; 400g can black beans, drained and rinsed; 200g cherry tomatoes, halved; 1 romaine lettuce, chopped; 198g can sweetcorn, drained; 1 red pepper, finely chopped; 4 crunchy taco shells, crumbled; 25g pumpkin seeds

ByEthan Lark January 18, 2026January 18, 2026

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Introduction

This Tomato & Black Bean Taco Salad is a vibrant and refreshing dish packed with bold flavors and crunchy textures. It’s perfect for a quick lunch or light dinner and brings a tasty twist to traditional taco ingredients.

A large white bowl filled with a colorful layered salad placed on a wooden board. The salad has a base of green lettuce leaves mixed with black beans, yellow corn kernels, small bright red cherry tomato halves, chopped red bell peppers, and small pieces of crushed yellow tortilla chips. Thin green slices of jalapeño pepper and fresh green cilantro leaves are speckled throughout the salad. Dark green pumpkin seeds are scattered on top and mixed in. Two wooden salad spoons rest inside the bowl, angled outward. Next to the bowl is a small light brown bowl filled with extra dark green pumpkin seeds. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lime, juiced
12g coriander, finely chopped
½ tsp ground cumin
1 jalapeño pepper (deseeded if you prefer less heat), finely chopped
2 tbsp rapeseed oil
400g can black beans, drained and rinsed
200g cherry tomatoes, halved
1 romaine lettuce, chopped
198g can sweetcorn, drained
1 red pepper, finely chopped
4 crunchy taco shells
25g pumpkin seeds

Instructions

Step 1: In a large bowl, combine the lime juice, coriander, ground cumin, jalapeño, and rapeseed oil. Season the mixture well with salt and pepper.
Step 2: Add the drained black beans, cherry tomatoes, chopped romaine lettuce, sweetcorn, and red pepper to the bowl. Toss everything together thoroughly to coat in the dressing.
Step 3: Crumble the crunchy taco shells into the salad and gently mix again to distribute the pieces and absorb the flavors.
Step 4: Scatter the pumpkin seeds over the top just before serving for an added crunch. Serve the salad straightaway to enjoy the fresh textures.

Tips & Variations

For extra protein, add grilled chicken or avocado slices to the salad.
Swap rapeseed oil for olive oil for a slightly different flavor.
If you prefer more heat, leave the jalapeño seeds in or add a pinch of chili powder.
Use corn tortilla chips instead of taco shells for a different crunch and texture.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. To keep the taco shells crunchy, store them separately and only crumble them over the salad when ready to serve. Reheat is not recommended as the salad is best enjoyed fresh and cold.

How to Serve

A large white bowl filled with a fresh salad showing several layers starting with bright green chopped lettuce as the base, topped with halved red cherry tomatoes, small yellow corn kernels, dark brown or black beans, chopped red bell peppers, and green jalapeño slices. There are also light yellow crushed tortilla chips sprinkled evenly throughout, along with dark green pumpkin seeds scattered on top. Two wooden salad spoons rest partly inside the bowl, crossing each other at the center. The bowl is placed on a wooden cutting board, with a small beige bowl of pumpkin seeds next to it. The whole scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, this recipe is naturally vegan as it contains no animal products. Just ensure any additional toppings you add are also vegan-friendly.

What can I use instead of pumpkin seeds?

If you don’t have pumpkin seeds, try using toasted sunflower seeds, chopped nuts, or pepitas for a similar crunch and nutty flavor.