Black Bean Taco Salad
This Black Bean Taco Salad is a fresh and delicious option packed with veggies and topped with a creamy salsa dressing.
Equipment
- blender
Ingredients
Salad Ingredients
- 2-3 cups chopped romaine lettuce
- 1 piece red bell pepper
- 1 cup black beans drained + rinsed if canned
- 1 cup corn canned or steamed from fresh/frozen
- ½ cup freshly diced or chopped tomatoes
- ¼-⅓ cup sliced green onion greens and whites
- ½ cup grated cheddar cheese
- ¼ cup crushed tortilla chips
Creamy Salsa Dressing
- ¼ cup sour cream
- 2 tablespoons red salsa
- ½ teaspoon ground cumin
- ⅛ teaspoon salt or season to taste
- ½ piece lime juiced
Instructions
Preparation
- 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 cob before cutting 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 tablespoons of dressing and mix to coat right before serving. Serve with extra toppings/dressing on the side for a custom salad.
- Feel free to add extra vegetables or mix-ins to this salad and rock your plate! Enjoy!
Notes
Recipe yields 4 side salads or 2 large meal-sized taco salads.
Nutrition
Serving: 1side saladCalories: 242kcalCarbohydrates: 30gProtein: 11gFat: 10gSaturated Fat: 5gCholesterol: 22mgSodium: 193mgPotassium: 533mgFiber: 7gSugar: 6gVitamin A: 3893IUVitamin C: 58mgCalcium: 162mgIron: 2mg
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