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High-Protein Taco Bean Salad
15 minServes 4Nutri-Score B€€
B
15 min
15 minHigh-Protein Taco Bean Salad
recipe by
Ginain | Tampa Food + Garden
@cookprayslay
1 recipe
1 import
0 cooked
what you need
Ingredients
chickpeas (canned, drained and rinsed)Pantry240 g- black beans (canned, drained and rinsed)Pantry240 g
- red kidney beans (canned, drained and rinsed)Pantry240 g
- sweet corn (canned, drained and rinsed (half a can))Pantry165 g
ground beef (cooked leftovers)Meat200 g
red onion (finely diced)Produce1 piece
fresh cilantro (chopped)Produce15 g
avocado (diced)Produce1 piece- candied jalapeños (sliced, plus a splash of their juice)Pantry40 g
lemon (juiced)Produce1 piece
lime (juiced)Produce1 piece
olive oil (high quality)Pantry30 ml
smoked paprika (ground)Spices3 g
black pepper (ground)Spices1 g
saltSpices3 g
cumin (ground)Spices3 g
garlic powderSpices3 g- onion powderSpices3 g
blue corn tortilla chips (for serving)Grains150 g
per serving
Nutrition
419kcal
- Carbs
- 44 g
- Proteins
- 17 g
- Fat
- 20 g
what you’ll use
Tools
Mixing bowl
Colander
step by step
Method
- Step 1
Drain and rinse the beans and corn
- Drain and rinse the chickpeas, black beans and red kidney beans.
- Drain and rinse the sweet corn.
- Step 2
Add the vegetables and aromatics
- Add the red onion, chopped cilantro and diced avocado to the bowl.
- Add the candied jalapeños with a splash of their juice.
- Step 3
Add the beef and season
- Add the leftover cooked ground beef.
- Season with smoked paprika, black pepper, salt, cumin, garlic powder and onion powder.
- Step 4
Dress the salad
- Squeeze in the lemon and lime juice.
- Drizzle with the olive oil.
- Step 5
Mix and serve
- Stir everything together until well combined.
- Serve with blue corn tortilla chips.