Description
Satisfy your cravings with this vibrant Black Bean Taco Salad, the perfect balance of fresh veggies and hearty black beans drizzled with a creamy salsa dressing. This vegetarian delight is not only quick to prepare—taking just 25 minutes—but also customizable to fit every palate. With its explosion of colors and flavors, this salad serves as a refreshing lunch, a satisfying dinner option, or an appealing side dish for gatherings. Packed with nutritious ingredients, it’s a wholesome choice that everyone can enjoy. Make it your own by adding extra toppings like avocado or jalapeños for a burst of flavor. Dive into this deliciously easy recipe and elevate your taco night any day of the week!
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
- Prepare the dressing by mixing sour cream, red salsa, ground cumin, and salt. Squeeze in lime juice and blend if desired.
- Cook corn using your preferred method—grilling, boiling, or steaming.
- Chop romaine lettuce, bell pepper, tomatoes, and green onions into small pieces.
- In a large mixing bowl, combine chopped veggies with black beans, corn, crushed tortilla chips, and grated cheese.
- Toss the salad with dressing until evenly coated and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 30mg