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Overhead shot of a taco salad with black beans, corn, romaine, diced tomatoes, red bell pepper, shredded cheddar, tortilla chips, salsa, sour cream, and lime wedges.

Black Bean Taco Salad

This black bean taco salad layers romaine lettuce with black beans, corn, bell pepper, tomatoes, cheddar cheese, and crushed tortilla chips, tossed in a sour cream salsa dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine Mexican
Servings 4 servings
Calories 400 kcal

Ingredients
  

  • 2-3 cups chopped romaine lettuce
  • 1 red bell pepper, diced
  • 1 cup black beans, drained and rinsed
  • 1 cup corn (canned or steamed)
  • 1/2 cup diced tomatoes
  • 1/4-1/3 cup sliced green onion
  • 1/2 cup grated cheddar cheese
  • 1/4 cup crushed tortilla chips
  • 1/4 cup sour cream
  • 2 tbsp red salsa
  • 1/2 tsp ground cumin
  • juice of half a lime

Instructions
 

  • Whisk dressing ingredients:

    Make the dressing: combine sour cream, red salsa, ground cumin, salt, and lime juice in a bowl; whisk until homogenous.

  • Heat the corn:

    Heat the corn by grilling or steaming until warmed through.

  • Chop vegetables:

    Cut the romaine lettuce into pieces, dice the red bell pepper and tomatoes, and slice the green onions.

  • Toss salad ingredients:

    In a large bowl, mix the chopped vegetables with black beans, cooked corn, crushed tortilla chips, and grated cheese. Toss gently.

  • Dress and serve:

    Right before serving, spoon some dressing over the salad and toss lightly to coat. Offer extra dressing on the side.
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