Enjoy this refreshing taco salad on a warm evening when you’re craving something quick, fresh and crunchy, or as a side for a Mexican-style feast
Prep:20 mins
Serves 4
1 lime, juiced12g coriander, finely chopped½ tsp ground cumin1 jalapeño pepper (deseeded if you prefer less heat), finely chopped2 tbsp rapeseed oil400g can black beans, drained and rinsed200g cherry tomatoes, halved1 romaine lettuce, chopped198g can sweetcorn, drained1 red pepper, finely chopped4 crunchy taco shells25g pumpkin seeds
STEP 1Combine the lime juice, coriander, cumin, jalapeño and oil in a bowl. Season well.STEP 2Tip in the beans, tomatoes, lettuce, corn and red pepper. Toss to combine. Crumble in the taco shells and mix to coat everything in the dressing. Scatter over the pumpkin seeds and serve straightaway.
