Black Bean Taco Salad
Live every day like it’s Taco Tuesday with this vibrant Black Bean Taco Salad! Perfect for any occasion, this dish combines protein-rich black beans and fresh vegetables, all drizzled with a creamy salsa dressing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Mixing
- Cuisine: Mexican
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
- To make the dressing, mix sour cream, salsa, ground cumin, salt, and lime juice in a bowl. For a smoother texture, blend until desired consistency is reached.
- Prepare corn by grilling or steaming until heated through.
- Finely chop the romaine lettuce, bell pepper, tomatoes, and green onions. In a large mixing bowl, combine the chopped veggies with black beans, corn, tortilla chips, and grated cheese.
- Drizzle the dressing over the salad just before serving and toss gently to coat evenly.
- Enjoy immediately or refrigerate for about 30 minutes to let flavors meld.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 370
- Sugar: 4g
- Sodium: 610mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 20mg
Find it online: https://myrecipestories.com/black-bean-taco-salad/