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Bird's-eye view of a taco salad with black beans, corn, romaine, tomatoes, red bell pepper, cheddar, tortilla chips, sour cream, and red salsa.

Black Bean Taco Salad

Tossed with a creamy cumin-lime dressing, this black bean taco salad combines romaine, black beans, corn, and cheddar cheese for a quick 25-minute meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican-Inspired
Servings 4 servings
Calories 400 kcal

Ingredients
  

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

Instructions
 

  • Whisk sour cream dressing:

    Make the dressing by whisking sour cream, red salsa, ground cumin, salt, and lime juice in a bowl until smooth.

  • Grill or steam corn:

    Grill or steam the corn until heated through.

  • Chop vegetables:

    Chop the romaine lettuce, dice the bell pepper and tomatoes, and slice the green onions.

  • Toss salad ingredients:

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

  • Drizzle dressing over salad:

    Right before serving, drizzle some dressing over the salad and toss lightly. Serve remaining dressing on the side.
Keyword black bean and corn salad recipe, black bean corn avocado salad, black bean salad with corn, black bean taco salad, corn black bean salad recipe