Black Bean Taco Salad
Savor the vibrant flavors of this vegetarian Black Bean Taco Salad, perfect for any day of the week! Packed with fresh veggies and drizzled with a creamy homemade salsa dressing, this dish is both nutritious and satisfying. Ideal for a quick lunch or a delightful dinner, it’s a fiesta on your plate that everyone will love.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Tex-Mex, Vegetarian
Ingredients
Scale
- 2–3 cups chopped romaine lettuce
- 1 red bell pepper, diced
- 1 cup black beans, drained and rinsed
- 1 cup corn (canned or steamed)
- ½ cup diced tomatoes
- ¼–⅓ cup sliced green onions
- ½ cup grated cheddar cheese
- ¼ cup crushed tortilla chips
- ¼ cup sour cream
- 2 tbsp red salsa
- ½ tsp ground cumin
- ⅛ tsp salt (or to taste)
- Juice from ½ lime
Instructions
- For the dressing, mix sour cream with salsa, cumin, and salt. Add lime juice and whisk until combined. For a smoother consistency, blend if desired.
- Prepare corn by grilling or boiling it if using fresh; otherwise, steam frozen corn.
- Finely chop romaine lettuce, bell pepper, tomatoes, and green onions. In a large bowl, combine these with black beans, corn, crushed tortilla chips, and cheddar cheese.
- Just before serving, toss salad with several tablespoons of dressing to coat evenly. Serve with extra dressing on the side.
- Feel free to add additional veggies or toppings for extra flavor!
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 242
- Sugar: 6g
- Sodium: 193mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 22mg
Find it online: https://tastyamelia.com/black-bean-taco-salad/