Black Bean Taco Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
242 kcal
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Course
Salad
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Cuisine
Tex-Mex, Vegetarian
Black Bean Taco Salad
Description
This Black Bean Taco Salad is a composed mix of chopped romaine, diced red bell pepper, black beans, corn (canned or steamed), fresh tomato, green onions, grated cheddar cheese, and crushed tortilla chips. These ingredients together create a variety of textures—crisp lettuce and peppers, hearty beans, soft corn kernels, and crunchy chips.
The creamy salsa dressing, made from sour cream, red salsa, cumin, salt, and lime juice, adds a cooling, slightly spicy, and citrusy contrast to the salad ingredients. Tossing the salad in a few tablespoons of dressing coats the components lightly without overpowering the fresh flavors.
This salad works well as a side for casual meals or as a light entrée when served with added protein or larger portions. Its blend of vegetables and beans provides a filling, nutritious option with versatile flavors.
Vegetable quantities can be adjusted, and extra vegetables or mix-ins added to suit preference. The recipe yields about four side salads or two meal-sized portions.
Ingredients
- 2-3 cups romaine lettuce chopped
- 1 red bell pepper
- 1 cup black beans (drained + rinsed if canned)
- 1 cup corn (canned or steamed from fresh/frozen)
- ½ cup tomato freshly diced or chopped
- 1/4-1/3 cup green onion greens and whites, sliced
- ½ cup cheddar cheese grated
- ¼ cup tortilla chip crushed
CREAMY SALSA DRESSING
- ¼ cup sour cream
- 2 TBSP red salsa
- ½ tsp cumin ground
- ⅛ tsp salt or season to taste
- ½ lime
Instructions
- 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.
- 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.
- 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.
- 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.
- Love veggies? Us too! Feel free to add extra vegetables or mix-ins to this salad and rock your plate! Enjoy!
Notes
- This recipe makes approximately 4 side salads or 2 large main dish-sized salads.
- You can customize the salsa dressing's texture by blending it for smoothness or leaving it chunky based on preference.
- Add additional vegetables or proteins to increase the salad's heartiness and nutritional value.
- Use fresh or canned ingredients as preferred for convenience and seasonal availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 193mg | 8% |
| Potassium | 533mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 3893IU | 78% |
| Vitamin C | 58mg | 64% |
| Calcium | 162mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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