Mexican Black Bean & Sweetcorn Taco Salad with Lime Crema
Crunchy lettuce, warm spiced black beans, and sweetcorn in a lime crema make a vivid, lighter taco salad.
- 240 g black beans
- 160 g sweetcorn
- 200 g iceberg lettuce
- 200 g cherry tomatoes
- 70 g red onion
- 1 pc lime
- 120 g Greek yoghurt
- 20 g coriander
- 1½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chilli powder
- 1½ tbsp olive oil
- 25 g tortilla chips
- ½ tsp salt
- ¼ tsp black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Drain and rinse black beans. Dice cherry tomatoes and thinly slice red onion; chop coriander.
- Step 2
Warm olive oil in a pan. Add cumin, smoked paprika, and chilli powder for 20 seconds.
- Step 3
Add black beans and sweetcorn; cook 6-8 minutes until beans are hot and lightly saucy. Season with salt and pepper; add lime zest from half the lime.
- Step 4
Make lime crema: stir Greek yoghurt with juice of the remaining half lime, a pinch of salt, and 1-2 tbsp water to loosen.
- Step 5
Assemble: shred lettuce, add tomatoes and onion, then spoon over warm bean mixture.
- Step 6
Top with tortilla chips for crunch and drizzle lime crema. Finish with coriander.
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