Name: Black Bean Taco Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2-3 cups chopped romaine lettuce; 1 red bell pepper, finely chopped; 1 cup black beans, drained and rinsed if canned; 1 cup corn, canned or steamed; 1/2 cup freshly diced tomatoes; 1/4-1/3 cup sliced green onion (include greens and whites); 1/2 cup grated cheddar cheese; 1/4 cup crushed tortilla chips; 1/4 cup sour cream; 2 tablespoons red salsa; 1/2 teaspoon ground cumin; 1/8 teaspoon salt, or to taste; Juice of 1/2 lime

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Introduction

This Black Bean Taco Salad is a fresh and flavorful way to enjoy all your favorite taco ingredients in a healthy bowl. Packed with crisp veggies, hearty black beans, and a zesty creamy dressing, it’s perfect for a quick lunch or light dinner.

A white bowl full of a fresh salad shows layers starting with a base of green lettuce and chopped greens, topped with bright yellow corn kernels and black beans scattered all over. There are halved red cherry tomatoes mixed in the bowl along with finely chopped green onions. On top, there are thin strips of orange cheddar cheese and small pieces of crumbled tortilla chips. White creamy dressing is drizzled unevenly over the salad, and two lime wedges sit on the side inside the bowl. Two wooden salad forks stand upright, partially inside the salad, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2-3 cups chopped romaine lettuce
1 red bell pepper
1 cup black beans (drained and 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 tablespoons red salsa
1/2 teaspoon ground cumin
1/8 teaspoon salt (or season to taste)
1/2 lime

Instructions

Step 1: Make the dressing by combining sour cream, salsa, ground cumin, and salt in a bowl. Squeeze the juice of half a lime into the mixture and whisk until smooth. For a creamier texture, blend with an immersion blender or regular blender if your salsa is chunky.
Step 2: Prepare the corn by grilling, boiling on the cob, or steaming from frozen. Once cooked, cut the kernels off the cob if using fresh corn.
Step 3: Finely chop the romaine lettuce, red bell pepper, tomatoes, and green onions. In a large bowl, combine all the chopped vegetables with black beans, corn, crushed tortilla chips, and grated cheddar cheese. Toss gently to mix.
Step 4: Add a few tablespoons of the dressing to the salad and toss to coat evenly right before serving. Offer extra dressing and toppings on the side for customization.
Step 5: Feel free to add other vegetables or favorite mix-ins to make this salad your own. Enjoy a fresh and flavorful meal!

Tips & Variations

For extra protein, add grilled chicken, shrimp, or tofu.
Swap cheddar cheese for pepper jack or a Mexican blend for a different flavor.
Use baked tortilla chips for a healthier crunch.
If you prefer a spicier salad, add chopped jalapeños or a dash of hot sauce to the dressing.
To make it vegan, substitute sour cream with a plant-based alternative and omit cheese.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to keep it crisp. Reheat is not recommended as it’s best enjoyed fresh and cold.

How to Serve

A large white bowl filled with a colorful salad placed on a white marbled surface, showing layers of fresh green romaine lettuce at the bottom, topped with bright yellow corn kernels, black beans, and small pieces of red bell pepper. Scattered over are thin strips of light orange cheddar cheese and halved cherry tomatoes with their juicy red interiors visible. The salad is lightly drizzled with a creamy white dressing and garnished with chopped green onions. Two wooden salad forks stand upright in the bowl, mixing the ingredients. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried black beans instead of canned?

Yes, just be sure to soak and cook the dried beans fully before adding them to the salad. This will ensure they are tender and flavorful.

What can I use if I don’t have sour cream?

You can substitute sour cream with Greek yogurt for a similar creamy texture and tangy taste, or use a dairy-free alternative if preferred.