Black Bean & Veggie Taco Salad with Guacamole Ranch

Black Bean & Veggie Taco Salad

with Guacamole Ranch

25 MIN
$17.99 2 Servings
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From the Test Kitchen

This vibrant salad features crisp romaine tossed with black beans, tomatoes, radishes, and a zesty guacamole dressing. You'll top it all off with Mexican-spiced tortilla strips and a sprinkle of cotija cheese.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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fresh
ingredients
Black Bean & Veggie Taco Salad with Guacamole Ranch
Title
  • 1 Romaine Lettuce Heart
  • 1 15.5-Oz Can Black Beans
  • 4 Flour Tortillas
  • ¼ cup Guacamole
  • 1 Lime
  • 4 oz Grape Tomatoes
  • 3 oz Radishes
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 3 Tbsps Ranch Dressing
  • 2 Tbsps Grated Cotija Cheese
step-by-step
instructions
Make the tortilla strips
1 Make the tortilla strips

Place an oven rack in the center of the oven; preheat to 450°F. Evenly stack the tortillas on a cutting board; halve lengthwise, then cut crosswise into 1/2-inch-wide strips. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Arrange in an even layer. Toast in the oven 6 to 7 minutes, or until lightly browned and crispy. Remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon of zest. Halve the lime crosswise. Drain and rinse the beans. In a large bowl, combine the drained beans, lime zest, and the juice of 1 lime half; season with salt and pepper. In a separate bowl, combine the guacamole, ranch dressing, and the juice of the remaining lime half; season with salt and pepper.

Make the salad & serve your dish
3 Make the salad & serve your dish

To the bowl of dressed beans, add the chopped lettuce, halved tomatoes, sliced radishes, and guacamole ranch. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the tortilla strips and cotija. Enjoy!

Tips from Home Chefs

Make the tortilla strips
1 Make the tortilla strips

Place an oven rack in the center of the oven; preheat to 450°F. Evenly stack the tortillas on a cutting board; halve lengthwise, then cut crosswise into 1/2-inch-wide strips. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Arrange in an even layer. Toast in the oven 6 to 7 minutes, or until lightly browned and crispy. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon of zest. Halve the lime crosswise. Drain and rinse the beans. In a large bowl, combine the drained beans, lime zest, and the juice of 1 lime half; season with salt and pepper. In a separate bowl, combine the guacamole, ranch dressing, and the juice of the remaining lime half; season with salt and pepper.

Prepare the remaining ingredients
Make the salad & serve your dish
3 Make the salad & serve your dish

To the bowl of dressed beans, add the chopped lettuce, halved tomatoes, sliced radishes, and guacamole ranch. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the tortilla strips and cotija. Enjoy!

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