Description
Elevate your meals with this delicious and colorful Black Bean Taco Salad, a vibrant vegetarian dish that’s perfect for lunch, dinner, or as a delightful side at gatherings. This salad is not only quick to prepare in just 25 minutes but also packed with fresh veggies and protein-rich black beans. Drizzled with a creamy homemade salsa dressing, it offers a delightful combination of flavors that will satisfy your taste buds. Whether enjoyed solo or customized with your favorite toppings, this salad is sure to become a favorite in your meal rotation.
Ingredients
Scale
- 2–3 cups chopped romaine lettuce
- 1 red bell pepper
- 1 cup black beans (drained and rinsed)
- 1 cup corn (canned or steamed)
- 1/2 cup diced tomatoes
- 1/4 cup sliced green onions
- 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
- In a mixing bowl, combine sour cream, salsa, cumin, salt, and lime juice. Whisk until smooth.
- Cook corn as desired (grilled, boiled, or steamed).
- Chop romaine lettuce, bell pepper, and tomatoes into small pieces. Mix these with black beans, corn, cheese, and tortilla chips in a large bowl.
- Drizzle dressing over the salad just before serving and gently toss everything together.
- Customize with additional veggies or toppings as desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 20mg