Black Bean Taco Salad Recipe
A fresh and vibrant Black Bean Taco Salad featuring chopped romaine, black beans, corn, bell pepper, tomatoes, and green onions, all tossed with a zesty sour cream and salsa dressing. This salad is topped with grated cheddar cheese and crunchy crushed tortilla chips for added texture and flavor, perfect for a quick, wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Salad 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
Dressing Ingredients
- 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
Instructions
- Make the dressing: In a bowl, combine the sour cream, red salsa, ground cumin, and salt. Juice half a lime and whisk it into the dressing until well combined. For a smoother texture, puree the dressing using a blender or immersion blender if desired.
- Prepare the corn: Cook the corn using your preferred method—grill it on the cob, boil, or steam if using frozen. Once cooked, cut the kernels off the cob and set aside for the salad.
- Chop the vegetables: Finely chop the romaine lettuce, red bell pepper, tomatoes, and slice the green onions thinly, including both the white and green parts. Combine these with the black beans, corn kernels, crushed tortilla chips, and grated cheddar cheese in a large bowl.
- Toss the salad with dressing: Add a few tablespoons of the prepared dressing to the salad and gently toss to coat all ingredients evenly. Serve immediately with extra dressing or toppings on the side for customization.
- Customize and enjoy: Feel free to add extra vegetables or mix-ins to enhance the salad according to your preferences. Enjoy this fresh, crunchy, and flavorful taco salad as a satisfying meal.
Notes
- Use canned black beans and corn for convenience, ensuring they are well drained and rinsed.
- For a spicier dressing, 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 use vegan cheese or omit cheese.
- Leftover salad is best enjoyed within a day to maintain crispness; keep dressing separate until serving.
- Additional toppings like avocado, cilantro, or sliced olives can add more flavor and texture.
Keywords: Black Bean Taco Salad, Mexican Salad, Vegetarian Taco Salad, Healthy Taco Salad, Fresh Salad with Black Beans and Corn
Find it online: https://thedishspot.com/black-bean-taco-salad-recipe/
