Fancy a bit of Mexican taste? Looking for an easy and tasty salad to put together? I’ve got you covered. This easy salad is packed with nutrients, fibre and protein so load up on it, on its own or in tacos, and let the flavours transport you somewhere sunny.
Whether it’s sunny or rainy outside, I’ll have this salad any time of day. I love how the flavours and textures mix so well, and trust me, you will too ! It’s crunchy and munchy, it’s salty and slightly sweetened by the sweet corn and the sweet potato, you’ll want it again and again.
This salad is so easy to put together as well, I used tinned sweet corn and black beans so it’s ready to eat as such, the only bit of preparation you will need is roasting the sweet potatoes in the oven for about half an hour, and slicing the red onion.
Eating an onion raw is not always very tasty and I think we’ve all experienced a take away where the side salad is half salad leaves half red onion slices, which just kinda ruins it. No wonder salads can have such a bad reputation ! Here we just finely slice the onion to end up with mini cubes of it, that make it so much palatable.
Olives are a great addition to any dish you’ll always hear me say, and this time I bought them sliced in a jar – lazy shout, but a great one here. They’re healthy fats and therefore fight inflammation, and are full of antioxidants. And most importantly, I love the taste. You can omit them if you don’t like them though (weird).
For the dressing, it’s not very fancy but again, this is an easy salad that requires 5 minutes of prep so let’s cute to the chase. One of the best dressing that works every time is some Dijon grain mustard mixed with vinegar and olive oil. I used to have Balsamic vinegar everywhere growing up, but I’ve kind of switched to apple cider vinegar for its multiple benefits. Here, literally both will work so choose whatever you have on hand.
Let me know in the comments if you try it and what you think !
Easy Taco Salad
Ingredients
- 4 small sweet potatoes cubed
- 400 g black beans, tinned drained and rinsed
- 300 g sweet corn, tinned drained
- 1 small red onion sliced and diced
- 50 g black olives sliced, if liked
- 15 g coriander
- 1 tbsp Dijon grain mustard
- 1 tbsp apple cider or Balsamic vinegar
- 5 tbsp olive oil
- 1 tsp hot paprika
- 1 tsp cumin
Instructions
- Preheat the oven to 180*C
- Dice the sweet potatoes, lay on a baking tray and coat with 2 tbsp of olive and the spices. Season and roast in the oven for 35mn, stirring half way through.
- Meanwhile, open your tins of beans and sweetcorn, drain and rinse, and spoon equally onto plates. Dice the onion and add to the plates. Add the olives. Slice the coriander and scatter onto the plates.
- For the dressing, mix the mustard, vinegar and remainder of olive oil, stir well.
- Once the sweet potatoes are ready, add them to the plates.
- Pour over the dressing, and mix everything or serve as it is.
