Black Bean Taco Salad
Ingredients
- 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
- or season to taste1/8 tsp salt
- 1/2 lime
Directions
- 1
To make the dressing, combine sour cream with salsa, cumin, and salt. Juice half a lime and whisk into the dressing. If your salsa is chunky and you'd like a more uniform dressing, simply puree using a blender or immersion blender.
- 2
For the salad, cook corn via your favorite method. You can grill or boil it right on the cobb then cut it off for this salad, or simply steam from frozen.
- 3
Chop all your veggies up super small for a little bit of goodness in every bite. Finely chop romaine lettuce, bell pepper, and tomatoes, and thinly chop/slice green onion. Combine with black beans, corn, crushed tortilla chips, and grated cheese. Toss to combine.
- 4
For a little dressing in every bite, toss salad in a few TBSP of dressing and mix to coat right before serving. Serve with extra toppings/dressing on the size for a custom salad.
- 5
Love veggies? Us too! Feel free to add extra vegetables or mix-ins to this salad and rock your plate! Enjoy!
Black Bean Taco Salad
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About this Recipe
Craving the vibrant flavors of Taco Tuesday any day of the week? This Black Bean Taco Salad is your answer, delivering a fresh, satisfying vegetarian meal packed with wholesome ingredients and a craveable creamy dressing.
What makes this salad truly special is its harmonious blend of textures and tastes, all tied together by a zesty, homemade creamy salsa dressing. Unlike many salads, this one feels substantial thanks to hearty black beans and corn, proving that vegetarian meals can be incredibly satisfying and full of flavor. It's a quick and easy option, coming together in a total of 25 minutes.
With every forkful, you'll experience a delightful interplay of crisp romaine lettuce, sweet red bell pepper, and juicy tomatoes. The black beans and corn add a pleasant chewiness, perfectly complemented by the savory kick of green onion and grated cheddar cheese. A sprinkle of crushed tortilla chips delivers that essential crunch, while the creamy salsa dressing—a simple mix of sour cream, red salsa, cumin, and lime—provides a bright, tangy finish that pulls all the vibrant components together. This is a naturally wholesome dish that feels both fresh and comforting.
Feel free to customize this salad to your liking. You can swap the red bell pepper for a yellow or orange variety for a different color pop. If you prefer a milder cheese, opt for Monterey Jack, or for a sharper taste, a good quality aged cheddar. Don't be shy about adjusting the amount of crushed tortilla chips for your desired level of crunch.
This Black Bean Taco Salad is ideal for a quick weeknight dinner, a refreshing lunch, or even as a vibrant, crowd-pleasing side dish for your next casual gathering.