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–+ servings
Black Bean Taco Salad

Fresh Black Bean Taco Salad That'll Wow Your Taste Buds

This Black Bean Taco Salad is a customizable, quick-prep vegetarian delight packed with vibrant flavors and textures.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 1 head Romaine Lettuce can substitute with other leafy greens like kale or spinach
  • 1 medium Red Bell Pepper swap with yellow or orange bell peppers for a milder taste
  • 1 can Black Beans drained and rinsed, or use cooked dry beans; chickpeas work too!
  • 1 cup Corn canned, fresh, or frozen; diced avocado offers great creaminess as a substitute
  • 1 cup Tomatoes fresh diced tomatoes are best, but cherry tomatoes can also shine
  • 2 stalks Green Onion finely chopped, or use red onion for a stronger bite
For the Toppings
  • 1 cup Grated Cheddar Cheese for a vegan option, use dairy-free cheese or omit
  • 1 cup Crushed Tortilla Chips baked chips create a healthier bite or you can leave them out
For the Dressing
  • 1 cup Sour Cream or Greek yogurt for a tangy flavor
  • 1/2 cup Red Salsa pick your favorite store-bought or homemade variety
  • 1 teaspoon Ground Cumin feel free to omit if you prefer a lighter flavor
  • 1 teaspoon Salt adjust according to your taste
  • 2 tablespoons Lime Juice fresh lime juice is best

Equipment

  • Medium bowl
  • Large Mixing Bowl
  • blender

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together the sour cream, red salsa, cumin, salt, and lime juice until well combined.
  2. If using fresh corn, cook ears by boiling in a pot of water for about 5 minutes until tender. If you're using frozen corn, steam it for approximately 3-5 minutes until heated through.
  3. Finely chop the romaine lettuce, red bell pepper, and fresh tomatoes. Thinly slice the green onion, and set all chopped veggies aside in a large mixing bowl.
  4. In the large bowl with your chopped vegetables, add the drained black beans, cooked corn, crushed tortilla chips, and grated cheddar cheese. Gently toss until evenly mixed.
  5. Drizzle the creamy salsa dressing over the salad mixture, and toss thoroughly to coat all ingredients evenly.
  6. Transfer your Black Bean Taco Salad to a serving platter or individual bowls. Set out additional toppings like avocado slices or jalapeños for customization.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 36gProtein: 12gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 1200IUVitamin C: 80mgCalcium: 200mgIron: 3mg

Notes

Use the freshest ingredients possible for the best flavor, and add toppings just before serving to avoid sogginess.

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