30-Minute Black Bean Fajita Salad
A vibrant Mexican-inspired salad featuring seasoned black beans and sauteed peppers over crisp romaine with fresh corn, tomatoes, and avocado. The smoky paprika dressing with Dijon mustard and red wine vinegar ties everything together with tangy, earthy flavors. Perfect for weeknight dinners or meal prep, this hearty salad offers complete plant-based protein while delivering the bold spices of traditional fajitas in a lighter, fresher format.
Ingredients
- 1 clove garlic, chopped
- 3 Tbsp red wine vinegar
- 2 tsp Dijon mustard
- ¼ cup sour cream
- ½ tsp smoked paprika
- 2 Tbsp cooking oil
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp coriander
- ¼ tsp cumin
- 1 bulb shallots, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 stalks green onions, sliced thinly
- 1 head romaine lettuce, chopped
- 3 roma tomatoes, chopped
- 1 cup corn kernels, frozen or canned, thawed or drained and rinsed
- 1 avocado, cubed
- 1 can black beans, 14 oz
- 1 Tbsp cooking oil
- ½ tsp coriander
Instructions
- 1
Heat non-stick pan or skillet over medium-high heat
- 2
Add cooking oil and shallots to heated oil with sprinkle of salt
- 3
Saute until softened
- 4
Add black beans with garlic powder, paprika, coriander and cumin
- 5
Saute for another 4 to 5 minutes
- 6
Fold in peppers and toss for another 3 minutes
- 7
Remove and set aside
- 8
Assemble salads with romaine, tomatoes, corn, avocados, and green onions
- 9
Toss with black beans and peppers and dressing
- 10
Season to taste with salt, pepper, or more spices
Tips
Drain and rinse canned black beans thoroughly to remove excess sodium and improve texture.
Make dressing ahead by whisking together garlic, vinegar, mustard, sour cream, and smoked paprika.
Add avocado just before serving to prevent browning and maintain fresh appearance.
Good to Know
Refrigerate assembled salad up to 2 days. Store dressing separately.
Prepare beans and peppers up to 3 days ahead. Chop vegetables day of serving.
Serve immediately after tossing to maintain crisp lettuce texture.
Common Mistakes
Avoid overcooking peppers to maintain crisp-tender texture.
Add avocado last to prevent browning and mushiness.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this salad vegan?
Yes, substitute the sour cream with plain coconut yogurt or cashew cream for a creamy dairy-free dressing that maintains the tangy flavor profile.
How long will this salad keep in the refrigerator?
The assembled salad keeps 1-2 days refrigerated. Store components separately for up to 3 days for best texture and freshness.
Can I use dried beans instead of canned?
Absolutely. Use 1.5 cups cooked dried black beans. Soak overnight, then simmer 1-2 hours until tender before seasoning and sauteing.