Bean Salad Tacos


4 large eggs
12 taco shells
4 cloves garlic
1/4 cup lemon juice
1/2 cup fresh parsley
4 tbs extra virgin olive oil
1 (15 oz) can white beans
1 (15 oz) can black beans
1 (15 oz) can red beans
`1 small fennel bulb
1 apple
1/2 cup Parmesan cheese, freshly grated
1 bunch watercress

This is a wonderful vegetarian version of the classic taco.


  • Boil the eggs for 8 minutes. Cool under running water, then peel and cut into quarters.
  • In a food processor, add the garlic, lemon juice and parsley, 1 tbs water and olive oil. Season with salt and pepper the process until well combined. Set aside.
  • Warm the taco shells according to package directions.
  • Drain and rinse beans, then cut the fennel bulb and apple into thin strips.
  • Toss beans, fennel and apple together with the dressing.
  • Mix in the grated Parmesan and eggs.
  • Season with salt and pepper.
  • Serve the salad in taco shells garnished with watercress.




30 min


8 min


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