Description
Indulge in the vibrant flavors of our Black Bean Taco Salad, a delightful vegetarian dish that brings the spirit of Taco Tuesday to your table any day of the week. This colorful salad is brimming with fresh veggies and protein-packed black beans, all drizzled with a creamy homemade salsa dressing that elevates every bite. In just 25 minutes, you can prepare this satisfying meal, perfect for weeknight dinners or festive gatherings. The best part? It’s fully customizable—add your favorite toppings or proteins to make it uniquely yours!
Ingredients
Scale
- 2–3 cups chopped romaine lettuce
- 1 red bell pepper
- 1 cup black beans (drained and rinsed)
- 1 cup corn
- ½ cup diced tomatoes
- ¼ cup sliced green onions
- ½ cup grated cheddar cheese
- ¼ cup crushed tortilla chips
Instructions
- Prepare the dressing by whisking together sour cream, salsa, cumin, salt, and lime juice in a bowl.
- Cook corn using your preferred method (grill, boil, or steam).
- Chop the romaine lettuce, red bell pepper, and tomatoes; combine in a large bowl with black beans, corn, tortilla chips, and cheddar cheese.
- Just before serving, toss the salad with dressing and serve extra on the side.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Customize with additional veggies like avocado or jalapeños. Chill the salad for 30 minutes before serving to meld flavors. For extra protein, consider adding grilled chicken or quinoa.