Black Bean Taco Salad Bowl

Makes 3 Servings


For the Black Bean Salad

1(14oz) can black beans, drained and rinsed, or 1 ½ cups cooked

1 Cup Corn Kernels, fresh and blanched, or frozen and thawed

¼ cup fresh cilantro or parsley, chopped

Zest and juice of 1 lime

1 – 2 teaspoons chili powder

Pinch sea salt

1 ½ cup cherry tomatoes, halved

1 red bell pepper, seeded and chopped

2 scallions, chopped


For 1 Serving of Tortilla Chips

1 large whole-grain tortilla or wrap

1 teaspoon olive oil

Pinch sea salt

 Pinch freshly ground black pepper

Pinch dried oregano

Pinch chili powder


For 1 Bowl

1 Cup fresh greens (lettuce, spinach, or whatever you like)

¾ cup cooked quinoa, or brown rice, millet, or other whole grain

¼ cup chopped avocado

¼ cup fresh salsa


To Make the Black Bean Salad

Toss all the ingredients together in a large bowl.


To Make the Tortilla Chips

Brush the tortilla with olive oil, then sprinkle with salt, pepper, oregano, chili powder, and any other seasonings you like. Slice it into eights like a pizza. Transfer the tortilla pieces to a small baking sheet lined with parchment paper and put in the oven or toaster oven to toast or broil for 3 to 5 minutes, until browned. Keep an eye on them, as they can go from just barely done to burned very quickly.


To Make the Bowl

Lay the greens in the bowl, top with the cooked quinoa, 1/3 of the black bean salad, the avocado, and salsa.

Make ahead:

The black bean mixture tastes better if you make it in advance, so the flavors have time to mix and mingle. Keep leftovers in the fridge in an airtight container.


Per Serving

Calories: 589; Total Fat: 14g; Carbs:101g; Fiber 20g; Protein: 21g