5 from 459 votes
Black Bean Taco Salad
Black Bean Taco Salad combines fresh romaine lettuce, colorful vegetables, black beans, corn, and cheddar cheese, topped with crushed tortilla chips and a creamy salsa dressing. The salad offers a balance of crunchy, fresh, and savory elements with a mildly tangy, spiced dressing.
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Servings:
4
servings
Calories:
242 kcal
Course:
Salad
Cuisine:
Tex-Mex, Vegetarian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 242
% 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.