This salad is my love letter to Taco Bell! It has all the flavors of a taco or Crunchwrap filling, just without the tortilla and late-night drive-thru guilt. I mix black and pinto beans with crunchy lettuce, juicy tomatoes, creamy avocado, sour cream, onions and a whole lot of cheese. Then I add Taco Bell’s mild taco seasoning and sauce for that classic Taco Bell flavor. It’s high protein, high fiber and super filling. You can serve this with tortilla chips or eat it on it’s own! —Hetal Vasavada, San Francisco, California
Watch How to Make Hetal Vasavada’s Taco Bell Inspired Dense Bean Salad
Ingredients
- 1 can (14 ounces) pinto beans, rinsed and drained
- 1 can (14 ounces) black beans, rinsed and drained
- 1 cup iceberg lettuce, finely shredded
- 1/2 cup diced tomato
- 1/2 medium ripe avocado, peeled and diced
- 1/2 cup finely shredded cheddar cheese
- 3 tablespoons finely chopped onion
- 2 tablespoons fresh cilantro leaves, chopped
- 2 tablespoons sour cream
- 3 tablespoons taco seasoning (Taco Bell brand preferred)
- 1/4 teaspoon pepper
- Kosher salt, to taste
- 1/4 cup taco sauce, to taste (Taco Bell brand preferred)
Directions
- Combine all ingredients in a large bowl. Toss to coat. Serve immediately; refrigerate leftovers.
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