Black Bean Taco Salad for one made with romaine lettuce, black beans, avocado, and raw veggies with a creamy garlic cashew dressing.
I’m not sure when it happened, but I am suddenly a fantasy (romantacy???) reader.
It all started when my bookclub selected ACOTAR for our April read and, like so many of you and the entirety of BookTok, I became obsessed.
The series quickly became my summer staple, and I devoured all 5 books in the series with a voracity that I haven’t felt since my Harry Potter days.
Since then, I moved on to the world of Fourth Wing, where I’m about half way done with Iron Flame (Book 2).
After realizing that Book 3 won’t be out for a while, I did my research and have another fantasy series lined up next, per your suggestions from Instagram.
When I asked what to read next, 100% of you said The Serpent & The Wing of Night.
I didn’t even question it; I downloaded the series on my Kindle immediately.
So, yeah…I like fantasy.
Who knew?
M, apparently, who is sitting smugly beside me while reading, saying, “I told you so!”
He’s always been a self proclaimed fantasy lover, while I’ve always been a self proclaimed fiction and non-fiction lover.
I always felt like if the story line wasn’t based in reality, it was hard for me to connect with the characters.
It was hard for me to IMAGINE.
But lately, all I want to do is pick up my Kindle and dive into a world of my mind’s creation, one that serves as a welcome escape.
Something else I’ve been escaping into lately is this Black Bean Taco Salad.
It’s so easy to meal prep for the week ahead made with romaine lettuce, black beans, avocado, and raw veggies with a creamy garlic cashew dressing.
This means you have more time for reading on the couch with your fantasy friends!
What You Need to Make Garlic Cashew Dressing
Here’s what you need to make Garlic Cashew Dressing:
- cashews
- lime juice
- garlic powder
- Himalayan sea salt
- extra virgin olive oil
- filtered water
That’s it!
How to Make Garlic Cashew Dressing
This dressing is my new favorite dressing over the summer.
It’s smooth, creamy, and so easy to mix up in a blender with a handful of ingredients.
To make the Garlic Cashew Dressing, add all ingredients to a high-speed blender or food processor until it’s smooth and creamy.
Add more filtered water as needed to achieve your desired consistency.
All like the dressing to be thick and pourable.
I found that 3/4 cup of water makes more of a pourable dressing and 1/2 of water makes more of a dip.
Choose according to what you’re looking to achieve!
What You Need to Make Black Bean Taco Salad
The ingredients for this taco salad are simple and fresh, without any cook time required.
Here’s what you need to make Black Bean Taco Salad:
- romaine lettuce
- black beans
- avocado
- tomato
- bell pepper
That’s it!
How to Make Black Bean Taco Salad
Add all of the ingredients for the black bean taco salad in a bowl.
Here’s what I love for serving:
- salsa
- plant-based yogurt
- pumpkin seeds
- hot sauce (optional)
That’s it!
Top the salad with optional salsa, yogurt, pumpkin seeds, and sauce.
Add any other toppings that sound good, like cilantro, pico de gallo, or guacamole.
Drizzle with Garlic Cashew Dressing and serve immediately.
Notes on Meal Prep
I found that this recipe was super easy to create for meal prep for the week!
Wash and chop all of the vegetables and lettuce and store them in separate containers.
Make the dressing in advance and store it separately, too.
I like to use canned black beans for this weekend, but you can also make your own beans from scratch if you’d like.
Assemble and dress your black bean taco salad just before serving and enjoy immediately!
How to Serve Black Bean Taco Salad
This Black Bean Taco Salad is great for a workweek lunch or light summer dinner.
It’s light yet satiating, fresh, yet satisfying.
For extra protein, try adding baked tofu or grains like brown rice or quinoa.
Add any additional vegetables you have on hand, like red onion, corn, or zucchini.
If you have any leftover dressing after making this salad, use it to dress up any salad or bowl.
It also makes a delicious dip for raw or cooked vegetables.
Enjoy!
More Vegan Taco Salads
I Want to Hear From You
If you make this Black Bean Taco Salad recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
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XO Lauren
Black Bean Taco Salad
- Total Time: 15 minutes
- Yield: 1 serving
- Diet: Vegan
Description
Black Bean Taco Salad for one made with romaine lettuce, black beans, avocado, and raw veggies with a creamy garlic cashew dressing.
Ingredients
Black Bean Taco Salad
- 2 big handfuls of romaine lettuce
- ½ cup black beans
- ¼ – ½ medium avocado, diced
- 1 small tomato, diced
- ½ cup bell pepper, diced
Garlic Cashew Dressing
- 1/2 cup of cashews
- 2 TBSP lime juice
- ¼ tsp garlic powder
- ¼ Himalayan sea salt
- 1/4 cup extra virgin olive oil
- ¼ cup filtered water + more as needed to thin
For serving
- 1 TBSP salsa
- 1 TBSP plant-based yogurt
- 1 TBSP pumpkin seeds
- drizzle of hot sauce (optional)
Instructions
- Add all of the ingredients for the black bean taco salad in a bowl.
- To make the Garlic Cashew Dressing, add all ingredients to a high-speed blender or food processor until it’s smooth and creamy. Add more filtered water as needed to achieve your desired consistency. The dressing should be thick and pourable.
- Top the salad with optional salsa, yogurt, pumpkin seeds, and sauce. Drizzle with Garlic Cashew Dressing and serve immediately.
Notes
Recipe adapted from Melissa Wood Health
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad, Entree
- Method: Hand-mix
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined-Sugar-Free
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