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MexiCali Taco Salad

If you’re anything like us, the warm weather has you yearning for Mexican! This MexiCali Taco salad is nutritious, plant-based and fully satisfies that craving. Since we at Melissa Wood Health always have avocadoes in stock, we incorporated it in both the base and the dressing! The earthiness of the beans along with the flavors of the creamy avocado, fresh cilantro, and a squeeze (or two) of lime complement each other perfectly and have us feeling like this could become an MWH staple!

Pro tip: Use chips in place of croutons. Put a handful or two in a plastic baggy and crush them up into smaller pieces. It’s the perfect way to add some crunch and salty flavor to the mix! The Nacho flavor from Beanfields is one of our all-time favorites and pairs perfectly with this salad (they also taste great with our guac recipe.) Who’s going to get their MexiCali on!?



  • 4 cups chopped romaine
  • 1/2 avocado
  • 1 cup black beans
  • ½ yellow pepper diced
  • ½ tomato diced
  • Handful of chopped cilantro
  • 1 clove of garlic finely chopped or minced
  • ¼ onion diced
  • 1-2 handfuls Nacho Beanfields chips (optional)


  • 1 avocado
  • ½ cup of water
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons cilantro
  • 1 tbsp lime juice
  • ¼ teaspoon cumin
  • Salt to taste


  1. Combine black beans, 1/2 tsp cumin, 1 clove of chopped garlic, 1/4 tsp chili powder, squeeze of lime, and salt to taste in a skillet over medium heat
  2. Stir for about 5 minutes until heated throughout
  3. Chop yellow pepper, green pepper, red pepper, cilantro, tomato, onion, romaine and combine in a salad bowl
  4. Slice avocado and add to the salad
  5. Combine dressing ingredients in blender and blend until smooth
  6. Mash a handful (or two) of Nacho chips and sprinkle on top of the salad
  7. Add dressing, and enjoy!

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