Black Bean Taco Salad
Experience a fiesta of flavors with this vibrant Black Bean Taco Salad! This dish is a celebration of fresh vegetables, creamy dressing, and satisfying textures. Perfect for any occasion—from weeknight dinners to casual gatherings—this vegetarian salad combines the earthy richness of black beans with crunchy romaine, sweet corn, and zesty salsa dressing. Ready in just 25 minutes, it’s not only quick but also customizable; add your favorite toppings or proteins to make it your own. Enjoy a bowlful of healthy goodness that’s both delicious and nutritious!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Tex-Mex
Ingredients
Scale
- 2–3 cups chopped romaine lettuce
- 1 red bell pepper
- 1 cup black beans (drained + rinsed if canned)
- 1 cup corn (canned or steamed from fresh/frozen)
- 1/2 cup freshly diced or chopped tomatoes
- 1/4–1/3 cup sliced green onion (greens and whites)
- 1/2 cup grated cheddar cheese
- 1/4 cup crushed tortilla chips
- 1/4 cup sour cream
- 2 TBSP red salsa
- 1/2 tsp ground cumin
- 1/8 tsp salt (or season to taste)
- 1/2 lime
Instructions
- Prepare the dressing by mixing sour cream, salsa, cumin, salt, and lime juice in a bowl. Blend for a smoother consistency if desired.
- Cook the corn using your preferred method—grill, boil, or steam until warm.
- Chop the lettuce, bell pepper, and tomatoes finely. Thinly slice green onions.
- In a large bowl, combine the chopped veggies with black beans, corn, crushed tortilla chips, and cheese. Toss gently.
- Add several tablespoons of dressing and mix until evenly coated. Serve immediately.
Nutrition
- Serving Size: 1 generous bowl (about 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 15g
- Protein: 16g
- Cholesterol: 30mg
Find it online: https://recipesbykayla.com/black-bean-taco-salad/