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–+ servings
Black Bean and Barley Taco Salad – vegetarian recipe
Stav Kogan

Black Bean and Barley Taco Salad

Craving the crunch and zest of a taco salad but want something a little more wholesome and filling? This Black Bean and Barley Taco Salad is incredibly easy, ridiculously affordable, and packed with plant-based goodness.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 serving
Calories: 343
Ingredients Method Nutrition

Ingredients
  

  • 1 15-ounce / 425g (15 oz) can black beans, rinsed and drained
  • 1/2 teaspoon (10 ml / 0.3 fl oz) ground cumin
  • 1/2 teaspoon (10 ml / 0.3 fl oz) dried oregano
  • 2 tablespoons (30 ml / 1 fl oz) fresh lime juice
  • 1 teaspoon (5 ml / 0.2 fl oz) hot chili sauce
  • 1 cup (185 g / 6.5 oz) cooked pearl barley
  • 1 head iceberg lettuce, shredded
  • 3/4 cup (180 g / 6.3 oz) your favorite salsa
  • 1 large handful tortilla chips, crumbled
  • 2 tablespoons (30 ml / 1 fl oz) vegan Italian dressing
  • for the Best Taco Salad
  • For easy meal prep, cook the barley and prepare the black bean mixture ahead of time. Store them in separate airtight containers in the fridge for up to 3 days. Assemble just before serving.
  • Boost the veggies by adding thawed frozen corn, diced red bell pepper, or chopped red onion to the bean and barley mixture.
  • Swap the Italian dressing for a creamy avocado or cilantro-lime dressing for a different flavor profile. A dollop of vegan sour cream also works wonders.
  • For a heartier meal, serve the black bean and barley mixture warm over the crisp, cool lettuce.

Method
 

  1. In a medium bowl, add the drained black beans, cumin, oregano, lime juice, and hot sauce.
  2. Using a fork or potato masher, mash the mixture until the beans are mostly broken down but still have some texture.
  3. Gently fold the cooked barley into the mashed black bean mixture until well combined.
  4. To assemble the salads, divide the shredded iceberg lettuce between two large bowls or plates.
  5. Spoon the black bean and barley mixture evenly over the lettuce.
  6. Top each salad with salsa and a generous sprinkle of crumbled tortilla chips.
  7. Drizzle with the vegan Italian dressing and serve immediately for the best crunch.

Nutrition

Calories: 343kcalCarbohydrates: 68gProtein: 18gFat: 3g

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