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–+ servings
Black Bean Taco Salad

Zesty Black Bean Taco Salad That's Bursting with Flavor

This Black Bean Taco Salad is a vibrant, nutritious dish, perfect for crowds, packed with fresh ingredients and a creamy dressing.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 4 cups Romaine Lettuce finely chopped
  • 1 Red Bell Pepper chopped
  • 1 can (15 oz) Black Beans drained and rinsed
  • 2 ears Corn grilled or boiled
  • 1 medium Tomato diced
  • 2 Green Onions thinly sliced
For the Toppings
  • 1 cup Cheddar Cheese shredded
  • 1 cup Tortilla Chips crushed
For the Dressing
  • 1 cup Sour Cream or Greek yogurt
  • ½ cup Red Salsa
  • ½ teaspoon Ground Cumin
  • ½ Lime Juice freshly squeezed

Equipment

  • Medium bowl
  • Large mixing bowl
  • sharp knife
  • Whisk

Method
 

Step-by-Step Instructions for Black Bean Taco Salad
  1. In a medium bowl, combine sour cream, red salsa, ground cumin, and lime juice. Whisk until smooth and set aside.
  2. Grill or boil the corn until tender, about 7-10 minutes. Cool slightly and cut kernels off.
  3. Finely chop Romaine lettuce, red bell pepper, and tomato. Slice green onions thinly.
  4. In a large mixing bowl, add lettuce, bell pepper, tomatoes, black beans, cooked corn, and crushed tortilla chips. Top with cheddar cheese and toss gently.
  5. Drizzle the creamy dressing over the salad, toss lightly and serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 150IUVitamin C: 50mgCalcium: 200mgIron: 2mg

Notes

For best flavor, use fresh ingredients and store leftovers in airtight containers. Keep dressing separate from salad to maintain crunch.

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