Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Plant-Based

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.

Get access to everything we publish when you sign up for Outside+.

Servings
4
Prep Time
25 min
Duration
25 min

Ingredients

  • 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.)

Preparation

  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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g