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Bean Salad Crunchy Tacos

Diced and boiled potatoes can be used in place of beans in this fresh salad. Corn and chopped red onions are also delicious additions.

Serves 6
Ready in 38 mins
Prep time 30 mins
Cooking time 8 mins
500 calories per serving


> 4 eggs
> 12 taco shells
> 4 cloves garlic
> 1/4 cup lemon juice
> 1/2 cup  parsley
> 4 tbsp olive oil
> 1 small fennel bulb
> 1 apple
> 1 (15.5 oz) can low-sodium white beans
> 1 (15.5 oz) can  low-sodium black beans
> 1 (15.5 oz) can low-sodium red beans 
> 1/2 cup grated Parmesan cheese
> 1 bunch watercress


Boil the eggs for 8 min. Cool under running water, then peel and cut into quarters. Meanwhile, warm the taco shells according to package directions.
In a food processor, whiz together garlic, lemon juice, parsley, 1 tbsp water and olive oil. Season with salt (in moderation) and pepper to taste. Set dressing aside.
Cut fennel bulb and apple into thin strips. Drain and rinse beans.
Toss beans, fennel and apple together with the dressing. Mix in the grated Parmesan and eggs. Season with salt (in moderation) and pepper. Serve the salad in taco shells garnished with watercress.

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