Vegan One-Pan Corn & Bean Taco Salad
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Vegan One-Pan Corn & Bean Taco Salad

Vegan One-Pan Corn & Bean Taco Salad

with Pico de Gallo & Creamy Lime Dressing

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.

Easy Cleanup
Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time5 minutes


serving amount

1 unit


1 unit


1 unit

Baby Lettuce

¼ ounce


1 unit

Black Beans

1 tablespoon

Fajita Spice Blend

2 tablespoon

Vegan Mayo

4 ounce

Pico de Gallo

1.5 ounce

Blue Corn Tortilla Chips

(Contains Sesame)

Not included in your delivery



1 teaspoon

Cooking Oil

1 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories690 kcal
Fat29 g
Saturated Fat3.5 g
Carbohydrate90 g
Sugar17 g
Dietary Fiber15 g
Protein16 g
Cholesterol0 mg
Sodium680 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Large Pan
Large Bowl



• Wash and dry produce. • 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.

Char Corn & Warm Beans

• 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. • Meanwhile, drain and rinse beans. Once corn is lightly charred, add drained beans, half the Fajita Spice Blend (you’ll 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.

Make Salad

• 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. • Add water 1 tsp at a time until mixture reaches a dressing-like consistency (we used 2 tsp; 4 tsp for 4). • Add lettuce and cilantro to bowl with dressing and toss until thoroughly coated.


• 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.