An image depicting a black bean taco salad.

Too Hot to Cook: Black Bean Taco Salad With Lime Vinaigrette

When it’s just too hot to turn on the stove, try this citrusy black bean salad with flavors of the southwest. Serve it with crispy tortilla chips on the side.

For the vinaigrette, combine in a blender until smooth:

  • 2 medium tomatoes, chopped
  • 1/2 cup fresh cilantro
  • ¼ cup olive oil
  • 2 tbsp cider vinegar
  • 2 tbsp fresh lime juice
  • ½ tsp salt
  • ½ tsp cumin powder
  • ½ tsp chili powder or to taste
  • 2 cloves garlic

For the salad, combine:

  • 8 cups salad greens
  • 2 red peppers, diced
  • 1 cup sliced scallions
  • ½ cup shredded cheddar or Monterey Jack cheese
  • 1 15-ounce can black beans, drained and rinsed