If you’re looking for a vegetarian or vegan meal to make, try out this Mexican Black Bean Salad with Lemon Vinaigrette Dressing. It’s fast and tastes great!
The reason I came up with this recipe is because so many Mexican-inspired dishes will use lime in conjunction with the Mexican flavors, which I love. But one day I thought I would mix it up a bit and try out a lemon flavored dressing over a Mexican inspired salad.
To make this a vegan recipe, simply don’t add the feta cheese (sometimes we don’t use this, anyways.)
It turned out pretty great, and everyone I’ve made this for has enjoyed it so far. This is a fabulous salad to eat for lunch and the black beans make it filling!
And less than 30 minutes to make… Yes!
I would recommend using a good quality taco seasoning- you don’t want one that’s going to be too salty either.
The black beans are meant to be served warm (but not hot) over a cold salad, similar to the idea of a taco salad, (although we’re going for a bit of a different flavor here.)
I would love to know what you think if you try this!
Yields: 6-8 Servings | Prep Time: 15 mins (split) | Cooking Time: 8-9 mins | Cooling Time: 5 mins |
Total Time: <30 mins
Mexican Black Beans:
*3 cans black beans-15.5 oz each, drained
*1 to 1-1/2 cups tomato juice
*1 package taco seasoning (1 oz)
Salad and Toppings:
*1 lb package mixed lettuce (I use organic spring mix)
*1 large cucumber, diced
*2 large tomatoes, diced
*1 small onion, diced
*1/2 cup chopped walnuts
*Feta cheese, optional (omit if you need this to be vegan)
Lemon Vinaigrette Dressing:
*2 tsp salt
*1/8 tsp pepper
*3 Tbsp cane sugar (you can also use white)
*1 tsp onion powder
*1/2 tsp garlic powder
*1 tsp dried oregano
*4 Tbsp bottled lemon juice or juice of 2 small lemons (about 6 Tbsp of fresh)
*8 Tbsp white vinegar
*8 Tbsp vegetable oil
Did you enjoy this recipe? We would love to hear your feedback in the comments!
P.S. Don’t miss downloading your FREE Printable Flavorful Meal Plan Guide before you go!
Have a great day!
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