Black Bean Taco Salad
Black Bean Taco Salad: A Flavor Fiesta in Every Bite
The only thing I ever needed to know about taco salad for it to win me over is that it has tortilla chips in it. I am fully on board with chips in a salad, though a crispy tortilla bowl will suffice too. It’s kind of genius, and certainly delicious. While some salads are a celebration of delicate leafy lettuce and the balance of a simple vinaigrette, taco salad is much more in your face and is basically a vehicle for all things zesty, creamy, cheesy… and chips. This particular Black Bean Taco Salad extolls all those virtues but it also has my heart because there’s no cooking involved whatsoever. Just some stirring and a little chopping and you’ve got one hearty, zesty, craveable main event of a salad.
A beefy, meaty taco salad is great, but I’d be lying if I didn’t say I enjoy this one just as much. A vegetarian salad like this is something I turn to a lot for a quick lunch because there’s no cooking to be done so it comes together fast but it still fills you up. That being said, it doesn’t really matter if something fills you up if it doesn’t taste good while doing it, but never fear — this salad hits all the marks. Let’s start with the dressing.
Why You’ll Love This Recipe
This Black Bean Taco Salad is a quick and satisfying meal that’s perfect for lunch or dinner. It’s packed with flavor, requires no cooking, and is loaded with nutritious ingredients. Plus, it’s vegetarian-friendly, making it a versatile option for all eaters.
Kitchen Equipment You’ll Need
- Small mixing bowl
- Large mixing bowl
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 4 cups romaine lettuce, chopped
- 1 bell pepper, chopped
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn kernels, drained
- 1/2 cup tomatoes, diced
- 1/3 cup green onion, chopped
- 1/2 cup cheddar cheese, grated
- 1/3 cup tortilla chips, crushed
For the Dressing:
- 1/2 cup sour cream
- 1/4 cup salsa
- 1/2 teaspoon ground cumin
- Juice of 1/2 a lime
- Salt, to taste
Step-by-Step Instructions
- In a small bowl, stir together the ingredients for the dressing: the sour cream, salsa, cumin, lime juice, and salt. If using a chunky salsa, you can puree in a food processor if desired. Set aside or chill until ready to use.
- In a large bowl, combine the lettuce, bell pepper, black beans, corn, tomatoes, green onion, cheddar cheese, and crushed tortilla chips.
- Add the desired amount of dressing and toss to combine. Enjoy!
Tips for Success
- Use fresh, crisp lettuce for the best texture.
- Adjust the amount of dressing based on your preference for creaminess.
- For extra crunch, add the tortilla chips just before serving.
Additional Tips and Variations
- Add avocado slices for a creamy texture and extra nutrients.
- Spice it up with jalapeño slices or a dash of hot sauce.
- For a vegan version, use a dairy-free sour cream or yogurt.
Nutritional Highlights (Per Serving)
- Calories: Approximately 250
- Protein: 10g
- Fiber: 8g
- Vitamin C: 60% of the Daily Value
Frequently Asked Questions (FAQ)
Can I make this salad ahead of time?
Yes, you can prepare the salad ingredients and dressing separately and combine them just before serving to keep everything fresh and crisp.
What can I use instead of cheddar cheese?
Feel free to substitute with your favorite cheese, such as Monterey Jack or feta, for a different flavor profile.
Conclusion
This Black Bean Taco Salad is a delightful mix of flavors and textures that is sure to become a favorite in your meal rotation. Give it a try and let us know how it turns out! We’d love to hear your thoughts and any creative twists you add to this versatile dish. Enjoy!
