Three Bean Taco Salad

by Heather Earl

I don’t know where I found this recipe but the Three Bean Taco Salad is one of my go to cupboard dinners. You can use this as taco meat for traditional tex mex tacos or put it into salad form.  It is great hot or cold or mash it up a bit for a yummy dip. I make a huge batch and it is always used up as snacks and lunch box fare.

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Serves: 4 servings

Make a big batch of this. It is great hot or cold. You can use whatever variety of beans you have cooked or in the cupboard. I use Smoked Sea Salt for a deep flavor. Mix together a dressing of Olive Oil, Sherry Vinegar and bit of Prepared Salsa to toss with the Greens as your Salad Base.

  • 1 large Onion, chopped
  • 1 large Red, Yellow or Green Pepper, chopped
  • 2 cloves Garlic, chopped
  • 1 Tablespoon Chili Powder
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Smoked Paprika
  • 1 box Black Beans, rinsed and drained
  • 1 box Chick Peas, rinsed and drained
  • 1 box Pinto Beans, rinsed and drained
  • 2 cups Tomato Sauce (or Passata as we call it in the UK)
  • Smoked Sea Salt & Ground Pepper
  • Mixed Green & handful of Cilantro-tossed with a splash of Olive Oil and Sherry Vinegar and 1 teaspoon prepared Salsa
  • chopped Avocado
  • grated Cheese
  • chopped Tomatoes
  • Polenta Croutons
  • Baked Tortilla Chips….flour or corn…toasted in 200c or 400f oven until crisp
  1. Heat a splash of Olive Oil in a large shallow skillet
  2. Saute the Onion, Peppers and Garlic a few minutes, until soft
  3. Add the spices and saute 2-3 minutes over low heat
  4. Add all the Beans and Tomato Sauce and simmer over low heat about 20 minutes until thick and chunky. You may have to add a bit more Tomato Sauce
  5. Season with Salt and Pepper
  6. Serve over a bed of Mixed Greens and Cilantro topped with toppings


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