Vegetarian and Gluten Free Black Bean Taco Salad

We're always on the hunt for simple vegetarian and gluten free recipes that we can whip up quickly on a weeknight. With a few extra items to grab on your next run to the supermarket, you can easily make this tasty gluten free and vegetarian black bean taco salad.

Here is the ingredient line up:

  • 1 can of black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 can (or 1 cup frozen) corn, drained and rinsed
  • 1 yellow onion, diced
  • 2 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 6 cups mixed greens
  • 1 avocado, diced
  • 1 lime, juiced
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons crumbled cotija cheese or grated cheddar cheese (optional, or substitute soy cheese for a vegan option)
  • Gluten-free tortilla chips, for serving

Instructions:

  1. In a large skillet, heat 1 tablespoon of the olive oil over medium heat.
  2. Add the red bell pepper, onion, and garlic and cook until softened, about 5 minutes.
  3. Add the black beans, corn, chili powder, cumin, salt, and pepper to the skillet and cook until heated through, about 5 minutes on medium heat.
  4. In a large bowl, mix together the mixed greens, avocado, lime juice, remaining 1 tablespoon of olive oil, and cilantro.
  5. Toss to combine the salad ingredients and season with salt and pepper to taste.
  6. Serve the salad topped with the black bean mixture and crumbled cotija cheese or grated cheddar cheese, if using.
  7. Serve with gluten-free tortilla chips on the side. Enjoy!

Got a little more time on your hands and want to try a great gluten free vegetarian dish? Check out this recipe for Neatloaf.

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