Vegan One-Pan Corn & Bean Taco Salad
with Pico de Gallo & Creamy Lime Dressing
- Sesame
This dinner idea is a study in culinary contrasts: a warm-cold, crunchy-creamy, earthy-herbal delight that will really make our Fresh Fam vegans smile. It starts with dressed salad greens and cilantro topped with warm, lightly charred corn (charring brings out the sweetness!) and black beans seasoned with savory Mexican-style spices. Top with bright pico de gallo, crumble crunchy tortilla chips over the bowl, and finish with a squeeze of lime juice for a tangy touch to this colorful 15-minute dinner salad.
Ingredients
1 unit
Baby Lettuce
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
1 tablespoon
Fajita Spice Blend
1 unit
Black Beans
2 tablespoon
Vegan Mayonnaise
4 ounce
Pico de Gallo
Ā½ unit
Lime
Ā¼ ounce
Cilantro
1 unit
Corn
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
ā¢ Wash and dry produce. ā¢ Drain corn, then pat dry with paper towels. Quarter lime. Trim and discard root end from lettuce; cut into bite-size pieces. Roughly chop cilantro.
ā¢ Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 3-4 minutes. ā¢ Meanwhile, drain and rinse beans. Once corn is lightly charred, add drained beans, half the Fajita Spice Blend (youāll use more in the next step), and a pinch of salt and pepper to pan; cook, stirring occasionally, until mixture is warmed through, 2-3 minutes more.
ā¢ Meanwhile, in a large bowl, whisk together mayonnaise, 1 TBSP olive oil (2 TBSP for 4 servings), juice from half the lime (juice from whole lime for 4), a pinch of salt and pepper, and as much remaining Fajita Spice Blend as you like. ā¢ Add water 1 tsp at a time until mixture reaches a dressing-like consistency (we used 2 tsp; 4 tsp for 4). ā¢ Add lettuce and cilantro to bowl with dressing and toss until thoroughly coated.
ā¢ Divide salad between bowls; top with corn and bean mixture and pico de gallo. Crumble as many tortilla chips as you like on top and serve with any remaining lime wedges.
Customer reviews
Review summary
Updated on Dec 2025- Flavor:Ā Many enjoyed the fresh, tasty combination, though some found it needed more seasoning or depth. Consider adding extra spices to taste š¶ļø.
- Ease of prep:Ā Customers loved how quick and simple this one-pan meal was to prepare, with leftovers easily repurposed for future meals.
- Suggestions:Ā Try adding protein like shrimp, chicken, or tofu for a heartier meal. Some recommend including avocado or fresh tomatoes for extra flavor.
- Portions:Ā Several noted the lettuce portion was too small; consider doubling the greens or reducing beans and corn for better balance.
- Texture:Ā The crunchy chips were a hit, providing a satisfying contrast to the creamy dressing and warm beans and corn.
