Black Bean Taco Salad Recipe

Introduction

This Black Bean Taco Salad is a fresh and flavorful dish that combines crunchy vegetables, hearty black beans, and a creamy, tangy dressing. Perfect for a quick lunch or a light dinner, it’s easy to prepare and customizable to your taste.

Ingredients

• 2-3 cups chopped romaine lettuce
• 1 red bell pepper
• 1 cup black beans (drained and 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 tablespoons red salsa
• 1/2 teaspoon ground cumin
• 1/8 teaspoon salt (or season to taste)
• 1/2 lime

Instructions

1. Step 1: To make the dressing, combine sour cream, salsa, cumin, and salt in a bowl. Juice half a lime and whisk it into the dressing. For a smoother texture, blend the dressing briefly using a blender or immersion blender if desired.
2. Step 2: Prepare the corn by grilling, boiling on the cob, or steaming from frozen. Once cooked, cut the kernels off the cob if applicable.
3. Step 3: Chop the romaine lettuce, red bell pepper, and tomatoes into small pieces. Thinly slice the green onions, including both greens and whites. In a large bowl, combine the chopped vegetables with black beans, corn, crushed tortilla chips, and grated cheddar cheese. Toss gently to mix.
4. Step 4: Add a few tablespoons of the dressing to the salad and toss again to coat everything evenly. Serve immediately with additional dressing or toppings on the side for customization.
5. Step 5: Feel free to add extra veggies or other mix-ins like avocado or jalapeños to suit your taste. Enjoy your colorful, nutritious salad!

Tips & Variations

• For extra protein, add grilled chicken, shrimp, or tofu.
• Use fresh salsa for a brighter, chunkier dressing or a smooth jarred salsa for convenience.
• Add a dash of chili powder or cayenne pepper to the dressing for a spicy kick.
• Swap cheddar cheese for a Mexican blend or crumbled queso fresco.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best enjoyed within 2 days to maintain freshness and crunch. When ready to eat, toss the salad with dressing again. The dressing can be stored for up to 5 days and should be stirred well before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, simply replace sour cream with a plant-based alternative and use vegan cheese or omit the cheese altogether.

Can I prepare this salad in advance?

You can chop the vegetables and cook the corn ahead of time, but keep the salad and dressing separate until you’re ready to serve to avoid sogginess.

Black Bean Taco Salad Recipe

Print Recipe

★★★★★

4.4 from 90 reviews

A vibrant and fresh Black Bean Taco Salad combining crunchy romaine, sweet corn, black beans, and colorful bell peppers, topped with a creamy cumin-lime dressing and crunchy tortilla chips. This salad offers a delightful Mexican-inspired flavor that’s perfect for a light lunch or easy dinner.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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, grilled, boiled, 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

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

1. Prepare the dressing: In a bowl, combine the sour cream, red salsa, ground cumin, and salt. Juice half a lime and whisk it into the mixture. If you prefer a smoother dressing, puree this mixture using a blender or immersion blender until uniform in texture.
2. Cook the corn: Prepare the corn using your preferred method. You may grill or boil corn on the cob and then cut off the kernels, or simply steam corn if using frozen. Let it cool slightly before using.
3. Chop the vegetables: Finely chop the romaine lettuce, red bell pepper, and tomatoes. Thinly slice the green onion including both greens and whites. Combine all chopped vegetables with the black beans, corn, crushed tortilla chips, and grated cheddar cheese in a large mixing bowl. Toss gently to mix evenly.
4. Toss the salad with dressing: Add a few tablespoons of the prepared dressing to the salad mixture and toss well to coat every bite lightly with the dressing. Adjust the amount of dressing according to your taste preferences.
5. Serve and customize: Serve the salad immediately with extra dressing and tortilla chips on the side for a customizable experience. Feel free to add additional vegetables or mix-ins to enhance the salad to your liking. Enjoy your fresh and flavorful Black Bean Taco Salad!

Notes

• Use canned black beans for convenience, but make sure to drain and rinse thoroughly to reduce sodium.
• Grilling corn adds a smoky flavor; steaming keeps it sweet and tender.
• For a vegan version, substitute sour cream with a plant-based alternative and omit the cheese.
• Add avocado or jalapeños for extra creaminess and spice.
• Best served fresh; tortilla chips may become soggy if added too early.

Keywords: Black Bean Taco Salad, Mexican Salad, Vegetarian Salad, Healthy Salad, Summer Salad, Taco Salad