Black Bean Taco Salad
This Black Bean Taco Salad is a vibrant, satisfying meal loaded with crisp romaine, sweet corn, black beans, and crunchy tortilla chips—all tossed in a creamy salsa dressing. It’s a quick, easy, and flavor-packed vegetarian option perfect for lunch or a light dinner.
Ingredients
Salad:
- 2 –3 cups chopped romaine lettuce
- 1 red bell pepper diced
- 1 cup black beans drained and rinsed
- 1 cup corn fresh, frozen, or canned
- ½ cup diced tomatoes
- ¼ –⅓ cup sliced green onion
- ½ cup shredded 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
- Juice of ½ lime
Instructions
- Whisk together sour cream, salsa, cumin, salt, and lime juice.
- Blend for smooth texture if desired.
- Cook or prep corn.
- Chop romaine, bell pepper, tomatoes, and green onions.
- Combine salad ingredients in a large bowl.
- Toss with dressing just before serving. Add extra toppings if desired.
- See full steps with tips & photos → https://p4pd.org/black-bean-taco-salad/
Notes
- For a vegan version, use dairy-free sour cream or plain yogurt.
- Add grilled chicken or taco-seasoned tofu for a protein boost.
- Leftover dressing can be stored in the fridge for up to 3 days.
- Best served fresh—assemble just before eating for crisp texture.