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5 from 1 vote

Roasted black bean taco salad with avocado lime dressing

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Light lunch
Servings: 2
Author: Becca Heyes


For the roasted black beans:

  • 400 g tin black beans, drained and rinsed (240g, or ~ 1 1/4 cups, when drained)
  • 1 tbsp oil
  • 1 tsp smoked paprika
  • 1 tsp chilli powder
  • 1/2 tsp ground cumin

For the avocado lime dressing:

  • Small handful fresh coriander (cilantro)
  • 1 small clove garlic, peeled
  • 2 tbsp lime juice
  • 1/2 large avocado
  • Salt
  • Black pepper

To assemble the taco salad:

  • 2 leaves large handfuls salad
  • ~ 10 cherry tomatoes, halved
  • 2 tbsp sweetcorn kernels
  • 2 spring onions, sliced
  • 1/2 avocado, sliced


  • Add the rinsed black beans to a large bowl with a dash of oil and the spices. Toss well to coat, then spread them out in a single layer on a baking tray. Roast at 190°C (Gas Mark 5 / 375°F) for around 25-30 minutes, tossing halfway, until crispy but not overly hard.
  • To make the dressing, add the fresh coriander (cilantro) to a mini food processor, along with the garlic. Blitz well until finely chopped. Add the lime juice and half an avocado, and blitz again until smooth. Season to taste.
  • To assemble the taco salad, fill two large bowls with salad leaves, then top with the tomatoes, sweetcorn, chopped spring onions, and 1/2 an avocado. Finish with the roasted black beans and the avocado lime dressing, and serve immediately.