Here is my third recipe under the “elevenses” theme – a spicy salad with black beans and minimal condiments. When I cook black beans, I use it for my quinoa and black bean salad and the burritos. I season it salt and black pepper. As I started exploring more bean-based salads, I tried this taco seasoning combination, and with avocado, it was simply out of the world. The avocado balanced the spicy taco seasoning, and it is filling as well. It’s hard for me to skip carbs. I need my roti and rice. I am trying to have these salads atleast 1.5 hours before lunch and these bean salads are helping me to reduce my carbs intake.
Black Bean Taco Salad
Guess what; I made this as no onion no garlic salad so that I can have it on Thursdays as well. But feel free to add garlic powder to the dressing and also the onions. It’s a very simple salad. All you have to do is mix some black beans, olive oil, hot taco seasoning, Tabasco sauce, cherry tomatoes, cilantro, lemon juice, salt, and lemon zest. Just adjust the amount of taco seasoning and Tabasco as per your preference.
Making Black Bean Taco Salad
This time I soaked the beans overnight and cooked it for eight minutes and released the pressure quickly after 10 minutes. As I use this rice bowl and also for burritos, I wanted it soft — so overnight soaking and eight minutes of cooking work well for us. It is not mushy but at the same not super firm. As you can see, you can adjust the Instant Pot cooking timings based on your personal food preference. The Instant Pot manual comes with the cooking time chart; you can keep that as a base and adjust the cooking time. I know it’s trial and error, but as you try different beans, you will get the timing right.
If you are interested in other Instant Pot legume recipes, then here is a small list from my archives: Instant Pot White Peas Salad, Instant Pot Boiled Peanuts, Instant Pot Refried Beans, Instant Pot Lima Beans Curry, and Instant Pot Kidney Beans Spinach Curry.
Instant Pot Black Bean Taco Salad Recipe
Now without any further ado, here is the black bean salad recipe.
Ingredients:
Dried Black Beans – ½ cup Water – 1.5 cups Olive Oil – 1 tbsp Hot Taco Seasoning – 1 tsp Tabasco Sauce – ½ tsp Salt – ¾ tsp Avocado – 1 Cherry Tomatoes, halved – 5 Chopped Cilantro – 1 tbsp Lemon Zest – 1tsp Lemon Juice – 1 tsp
Steps:
Cook the Black Beans:
Soak the black beans overnight and drain the water. Cook the black beans in manual / pressure cook mode for eight minutes and release the pressure quickly after 10 minutes. Drain the water and allow the beans to cool for atleast 15 minutes before adding the condiments.
Assemble the Salad:
Now add the olive oil, lemon zest, lemon juice, cherry tomatoes, cilantro, taco seasoning, Tabasco sauce, and salt. Mix thoroughly.
Top it up with sliced avocados and serve.
Recipe Notes:
You can use pinto beans or red kidney beans for this salad instead of black beans. Adjust the salt and spice according to your preference. I did not add any onions; You can include onions, bell peppers and also roasted vegetables.
P.S. I am sending this recipe for the BM 96. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96.
📖 Recipe
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Green Bean Casserole Instant Pot Red Lentils with Broccoli | Masoor Dal Tadka with Broccoli Yellow Split Peas with Turmeric Made in Instant Pot | Yekik Alicha Instant Pot Black Lentils Curry | Kali Dal Instant Pot Butternut Squash Pasta Sauce | Vegan & Gluten-Free
