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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
Servings: 4 servings
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 400
Ingredients Method

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

Method
 

  1. Whisk sour cream dressing:

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

  2. Grill or steam corn:

    Grill or steam the corn until heated through.

  3. Chop vegetables:

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

  4. Toss salad ingredients:

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

  5. Drizzle dressing over salad:

    Right before serving, drizzle some dressing over the salad and toss lightly. Serve remaining dressing on the side.