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Smoky Black Bean & Turkey Taco Salad with Cilantro Lime Dressing

Smoky Black Bean & Turkey Taco Salad with Cilantro Lime Dressing

Lunch

5.0

(1 reviews)

Prep Time
20min
Cook Time
25min
Servings
3
Calories
364
Chef's Note

For an extra layer of smoky flavor, try grilling the corn on an outdoor grill before adding it to the salad. You can also prepare the turkey-bean mixture and dressing a day ahead to save time. Just reheat the meat mixture slightly before assembling the salad. For a spicier version, add a diced jalapeño to the dressing.

Tags
high-protein
turkey
salad
Mexican
healthy
gluten-free
beans
lunch
Ingredients

  • 1 pound lean ground turkey

  • 1 can (15 oz), drained and rinsed black beans

  • 2 tablespoons taco seasoning

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon chipotle powder

  • 2 tablespoons, divided olive oil

  • 1 large head, chopped romaine lettuce

  • 1 cup, halved cherry tomatoes

  • 1/2 medium, thinly sliced red onion

  • 1 cup (fresh or frozen, thawed) corn kernels

  • 1 medium, diced avocado

  • 1/2 cup, shredded reduced-fat cheddar cheese

  • 1/2 cup, chopped, plus extra for garnish fresh cilantro

  • 1/4 cup (about 2 limes) fresh lime juice

  • 2 cloves, minced garlic

  • 1 teaspoon honey

  • 1/2 teaspoon cumin

  • 1 teaspoon, divided salt

  • 1/2 teaspoon, divided black pepper

  • 3 ounces, crushed (optional for garnish) tortilla chips

Instructions
  • 1

    Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook for 7-8 minutes, breaking it up with a wooden spoon until browned and cooked through.

  • 2

    Add the taco seasoning, smoked paprika, chipotle powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the turkey. Stir well to combine and cook for 1 minute until fragrant.

  • 3

    Add the drained black beans to the skillet and stir to combine with the turkey. Cook for 3-4 minutes until the beans are heated through. Remove from heat and set aside to cool slightly.

  • 4

    While the turkey mixture cools, prepare the cilantro lime dressing. In a food processor or blender, combine 1/2 cup cilantro, 1/4 cup lime juice, minced garlic, remaining 1 tablespoon olive oil, honey, cumin, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Blend until smooth, about 30 seconds.

  • 5

    If using fresh corn, heat a small skillet over medium-high heat and cook the corn kernels for 3-4 minutes until slightly charred. If using frozen corn, thaw completely.

  • 6

    In a large salad bowl, arrange the chopped romaine lettuce as the base. Top with the turkey and black bean mixture, corn, cherry tomatoes, red onion slices, diced avocado, and shredded cheddar cheese.

  • 7

    Drizzle the cilantro lime dressing over the salad just before serving. Garnish with additional chopped cilantro and crushed tortilla chips if desired.

  • 8

    Toss gently to combine all ingredients with the dressing, or serve with the dressing on the side for individual portioning.

Nutrition Information (per serving)
364
Calories
36g
Protein
18g
Carbs
16g
Fat
Reviews (1)
SH.
Stevie H.
9/12/2025

5/5