Black Bean Taco Salad

A healthy taco salad that's quick and easy, but full of flavor!

Ingredients
Black Beans

• 1 15 oz can black beans (rinsed and drained) (or 1.5 cups cooked black beans)
• 2 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp cayenne (optional)
• 1/4 cup water

Crunchy Roasted Chickpeas

• 1 15 oz can chickpeas (rinsed, drained and dried really well) (or 1.5 cups cooked chickpeas)
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp cinnamon

Salad

• 1 head green leaf lettuce (chopped) (romaine would be great too)
• 1-2 chopped tomatoes
• 1 red bell pepper (diced)
• 1 avocado (diced)
• 1 cup fresh corn kernels

Dressing:

• 1 recipe Creamy Cumin Ranch Dressing

Instructions

1. Preheat oven to 400 degrees F.
2. Toss chickpeas with the chili powder, cumin, salt and cinnamon.
3. Place chickpeas on a baking sheet in one even layer and bake for 20-30 minutes, shaking them around 1/2 way through. Chickpeas should be slightly crunchy...they will continue to crisp up as they cool. Set aside.
4. Toss the black beans with all the spices and warm in a pan over medium heat with 1/4 cup water. Stir occasionally until warmed through, about 5-6 minutes.
5. To assemble the salad, toss the lettuce, tomatoes, peppers, avocado and corn in a large bowl. Plate the lettuce mixture on each individual plate or bowl. Add the black beans to the individual servings and top with the crunchy roasted chickpeas. Drizzle with the Creamy Cumin Ranch Dressing.

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Black Bean Taco Salad

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