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5 from 5 votes

Instant Pot Black Bean Taco Salad

A versatile Instant Pot black bean salad with taco seasoning that you can relish as a salad or add it your burrito or rice bowl.
Prep Time7 hours
Cook Time15 minutes
Soaking Time6 hours
Total Time7 hours 15 minutes
Course: Appetizer
Cuisine: Fusion, Mexican
Keyword: black bean taco salad, black beans salad, Instant Pot Black Bean Taco Salad
Servings: 3
Calories: 369kcal
Author: Srividhya G

Ingredients

  • ½ cup Black Beans Dried
  • 1.5 cups Water
  • 1 tbsp Olive Oil
  • 1 tsp Hot Taco Seasoning
  • ½ tsp Tabasco Sauce
  • ¾ tsp Salt
  • 3 Avocado 1 for each serving
  • 5 Cherry Tomatoes 5
  • 1 tbsp Chopped Cilantro
  • 1 tsp Lemon Zest
  • 1 tsp Lemon Juice

Instructions

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.

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.

Nutrition

Calories: 369kcal | Carbohydrates: 25g | Protein: 6g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 670mg | Potassium: 1138mg | Fiber: 16g | Sugar: 2g | Vitamin A: 430IU | Vitamin C: 28.6mg | Calcium: 36mg | Iron: 1.9mg