Smoked paprika and cumin give the black beans a deep flavour while keeping the salad light and fresh. With creamy avocado, savoury Veta cubes and crunchy nachos, the salad turns into a relaxed summer taco plate that everyone can fill themselves.
It also works beautifully as a taco filling or as a fresh taco bowl.
At a glance
🕒 Prep time: 10 minutes
⏳ Marinating: 10-30 minutes
👩🏼🍳 Difficulty: easy
Ingredients (2-4 servings)
Allergens: gluten, soy
Base
- 1 can black beans (240-265 g drained weight)
- 1 can corn
- 150-200 g cherry tomatoes or 2 large tomatoes
- 1 small red onion or 2 spring onions
Dressing
- juice of 1 lime
- 3 tbsp olive oil
- 1 garlic clove
- ½ tsp salt
- black pepper
- ½ tsp maple syrup or agave syrup
- ½ tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp chopped parsley
- 1 tsp mustard
Also
- 1 portion Veta
- 1 ripe avocado
- nachos
- small wraps/ tortillas
The Veta cubes add a salty, slightly tangy contrast to the smoky beans. –> Basic recipe here.
Instruction
- Place the beans and corn in a sieve, rinse thoroughly and let drain.
- Dice the tomatoes and finely chop the onion.
- For the dressing, grate the garlic and whisk it together with lime juice, olive oil, salt, pepper and the sweetener.
- Then stir mustard and the spices into the dressing.
- Add beans, corn, tomatoes and onion to a bowl. Pour the dressing over and mix well.
- Let the salad marinate for 10–30 minutes.
- Meanwhile dice the avocado. Optionally drizzle with a little lime juice and season lightly with pepper.
Serving suggestion
Arrange the salad in the centre of a large plate. Serve with Veta, avocado cubes, nachos and small wraps so everyone can build their own tacos.
