📝 About This Recipe
This vibrant salad celebrates the hearty textures of legumes, featuring a protein-packed duo of earthy black beans and robust kidney beans. Tossed in a smoky lime-cumin vinaigrette and nestled in a crisp bed of greens, it offers a sophisticated twist on the classic Tex-Mex favorite without the heavy meat. It is a colorful, nutrient-dense masterpiece that balances crunchy textures with creamy avocado and zesty citrus notes.
🥗 Ingredients
The Legume Base
- 1.5 cups Black Beans (cooked, or 1 can rinsed and drained)
- 1.5 cups Kidney Beans (Rajma) (cooked, or 1 can rinsed and drained)
- 1 tablespoon Olive Oil (for sautéing)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Ground Cumin
The Salad Greens & Crunch
- 1 large head Romaine Lettuce (chopped into bite-sized ribbons)
- 1 cup Cherry Tomatoes (halved)
- 1/2 cup Sweet Corn (roasted or thawed from frozen)
- 1/4 cup Red Onion (finely diced)
- 1 cup Tortilla Strips (or crushed corn chips)
The Dressing
- 3 tablespoons Fresh Lime Juice (about 2 limes)
- 1/4 cup Extra Virgin Olive Oil
- 1 teaspoon Honey or Agave
- 1/2 teaspoon Chili Powder
- 1 clove Garlic (minced into a paste)
Toppings & Garnish
- 1 Avocado (sliced or cubed)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/3 cup Cheddar or Cotija Cheese (shredded or crumbled)
- 2 tablespoons Pickled Jalapeños (optional for heat)
👨🍳 Instructions
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1
Begin by thoroughly rinsing and draining the black beans and kidney beans in a colander until the water runs clear.
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2
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the beans, smoked paprika, and cumin.
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3
Sauté the beans for 5-7 minutes, stirring occasionally, until they are warmed through and slightly crisp on the edges. Season with a pinch of salt and set aside to cool slightly.
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4
In a small glass jar or bowl, whisk together the lime juice, extra virgin olive oil, honey, minced garlic, and chili powder until emulsified.
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5
Wash and dry the romaine lettuce thoroughly. Chop it into thin strips and place them in a very large mixing bowl.
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6
Add the halved cherry tomatoes, diced red onion, and sweet corn to the bowl with the lettuce.
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7
Pour half of the dressing over the vegetables and toss gently to coat every leaf.
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8
Add the warm, seasoned bean mixture to the salad bowl. The slight heat from the beans will help release the aromas of the dressing.
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9
Add the shredded cheese and half of the cilantro, then toss one more time to distribute the ingredients evenly.
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10
Divide the salad into four chilled bowls or plates.
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11
Top each serving with fresh avocado slices and the remaining cilantro.
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12
Just before serving, sprinkle the tortilla strips over the top to ensure they stay perfectly crunchy.
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13
Drizzle the remaining dressing over the toppings and serve immediately with a wedge of lime.
💡 Chef's Tips
If using canned beans, always rinse them to remove excess sodium and the 'tinny' flavor. To keep the salad from getting soggy, only add the dressing and tortilla chips right before serving. For extra creaminess, blend half an avocado into the dressing itself. If you prefer more heat, leave the seeds in your jalapeños or add a dash of cayenne to the bean seasoning. Make it a meal prep: store the beans, veggies, and dressing in separate containers for up to 3 days.
🍽️ Serving Suggestions
Pair with a chilled Hibiscus Iced Tea or a classic Lime Margarita. Serve alongside a bowl of warm Mexican red rice for a more filling dinner. Accompany with a side of extra-chunky guacamole and warm flour tortillas. Works beautifully as a side dish for grilled lime-marinated chicken or shrimp skewers. A dollop of Greek yogurt or sour cream on top adds a lovely cooling element.