Black Bean Taco Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastewithamy.com/black-bean-taco-salad-recipe/
