Black Bean & Cheddar Taco Salad with Pico de Gallo

This healthier version of taco salad provides layers of flavor without the overload of calories and fat.
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Black Bean and Cheddar Taco Salad with Pico de Gallo 43 web
  • Duration
  • Prep Time
  • 4Servings


  • 1/2 small red onion, minced, divided
  • 3 tbsp fresh lime juice
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp raw honey
  • 1/4 tsp plus 1/8 tsp sea salt,divided
  • 2 large Roma tomatoes,seeded and finely chopped
  • 1/2 head romaine lettuce,chopped
  • 2 cups (about 20 oz) BPA-free canned un- salted black beans, drained and rinsed
  • 2 oz cheddar cheese,shredded or cubed
  • 3 oz corn tortilla chips(NOTE: Opt for a brand without additives or preservatives.)


  1. Prepare dressing: In a jar with a tight- fitting lid, add 2 tbsp onion, lime juice, oil, honey, 1⁄4 tsp salt and 1 tbsp water. Seal jar and shake until well combined.
  2. Prepare pico de gallo: In a small bowl, combine tomatoes, remaining onion and 1/8 tsp salt.
  3. In a large bowl, combine lettuce, beans, cheese and 1/4 cup dressing. Toss gently to coat. To serve, top lettuce mixture with pico de gallo. Crumble chips over top or serve alongside. (TIP: Use leftover dressing as a seasoning on fish or chicken!)

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 330
  • Carbohydrate Content: 42.5 g
  • Cholesterol Content: 15 mg
  • Fat Content: 13 g
  • Fiber Content: 11 g
  • Protein Content: 15 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 303 mg
  • Sugar Content: 5 g
  • Polyunsaturated Fat Content: 1 g