Vegetarian Black Bean Taco Salad
Black Bean Taco Salad – Fresh Veggies, Crunchy chips and Creamy Salsa!
I love all Mexican inspired recipes and this black bean taco salad is no exception. This delicious salad recipe is loaded with freshly chopped veggies and coated with a great creamy salsa dressing. It’s the perfect and easiest lunch idea.
This salad contains different popping flavors and textures and a great mix of colors. It’s very filling and can easily be customized to suit your taste. This easy and fresh recipe is worth repeating over and over again!
Why you’ll love this black bean taco salad?
Easy and affordable: This salad requires little time and little effort, helping you preserve your precious time and energy for your dear and loving family and friends. Done in under 20 minutes and prepared with simple and affordable ingredients.
Highly nutritious: Like most plant-based meals, this black bean taco salad is packed with different veggies, it’s very nutritious and low in calories. This recipe is a great idea for a weight loss diet.
Great take-away: You can prepare this recipe for your kids’ lunchbox or for your own lunch at the office or at home. If you want to nicely pack your salad, I recommend using a mason jar, Layer all your chopped veggies, start with the sturdy ones at the bottom, then top with the crushed tortilla chips and shredded cheese (I personally love seeing those beautiful and colorful layered veggies, the visual is very inviting). Pack your dressing separately, and mix in your salsa dressing only moments before serving.
Ingredients:
For the salad
2 cups chopped romaine lettuce
1 cup black beans (drained and rinsed if canned) and 1 cup corn
½ cup freshly diced tomatoes
¼ cup sliced green onion (green and whites)
Freshly grated cheddar cheese
¼ cup tortilla chips (crushed)
For the salad dressing
¼ cup sour cream
2 tablespoons red salsa
½ tablespoon ground cumin
1/8 tablespoon salt or to taste
½ lime
Directions:
Step 1: Firstly Prepare the salad:
First, cook corn the way you prefer. You can either wrap it in foil and grill, roast in the oven, or boil in salted water. (You can even use canned corn to save up some time)
Finely chop the romaine lettuce, bell pepper, and tomatoes. Chop or slice the green onion then mix all your veggies with black beans, corn, crushed tortilla chips and freshly grated cheddar cheese.
Step 2: Prepare the creamy salad dressing:
To prepare the dressing, take a small glass bowl, mix in sour cream with salsa, cumin and salt to taste. Squeeze half a lime and add it to your bowl. Whisk to combine.
Finally, pour the creamy salad dressing on the veggies, mix until well combined. Enjoy!
Helpful Tips and Variations:
Cheddar cheese substitute: For this recipe, I prefer to use cheddar cheese, but you can swap it for some goat cheese, parmesan or Mozzarella. for a healthier alternative, use some Swiss cheese; It’s low in fat, packed with calcium and phosphorus, vitamin b12 and helps greatly with bone density, energy and vitality.
Each time I make a salad: I love mixing up different components and trying out new toppings. Most salads are easy to combine and even easier to customize. So either stick to the exact recipe, I assure you it tastes incredibly good, or have fun making your own version to taste.
Additional ingredients ideas: There’s a great number of veggies and fruits that would work well with this recipe. Consider adding some shredded cabbage, sliced or chopped avocado, black olives, pickles, or chickpeas. You can even add a freshly chopped pineapple.
Optional Protein Add-in: You can either have this vegetarian taco inspired salad as it is or add in a different source of protein. You can add some sliced grilled chicken or some ground beef.
Storage: Since your black bean taco salad contains a dressing, then make sure not to store it for too long in the fridge; it may spoil. I only recommend keeping it for 1 to 2 days. Salads are better eaten fresh, but if you would like to store some for later then make sure to store your veggies and dressing separately.
How can I serve this black bean taco salad recipe?
This scrumptious black bean taco salad is very filling and visually stunning. It can be served as a whole meal, a side dish or an appetizer. Pair it with any protein based main course or simply add in some protein of your liking to the salad itself. You can either add some grilled chicken and cut it bite size or add in some ground beef.
Vegetarian Black Bean Taco Salad
Ingredients
- For the salad
- 2 cups chopped romaine lettuce
- 1 red bell pepper
- 1 cup black beans drained and rinsed if canned
- 1 cup corn (
- ½ cup freshly diced tomatoes
- ¼ cup sliced green onion green and whites
- ¼ cup freshly grated cheddar cheese
- ¼ cup tortilla chips crushed
- For the salad dressing
- ¼ cup sour cream
- 2 tablespoons red salsa
- ½ tablespoon ground cumin
- 1/8 tablespoon salt or to taste
- ½ lime
Instructions
- Step 1: Prepare the salad
- First, cook corn the way you prefer. You can either wrap it in foil and grill, roast in the oven, or boil in salted water. (You can even use canned corn to save up some time)
- Finely chop the romaine lettuce, bell pepper, and tomatoes. Chop or slice the green onion then mix all your veggies with black beans, corn, crushed tortilla chips and freshly grated cheddar cheese.
- Step 2: Prepare the creamy salad dressing
- To prepare the dressing, take a small glass bowl, mix in sour cream with salsa, cumin and salt to taste. Squeeze half a lime and add it to your bowl. Whisk to combine.
- Finally, pour the creamy salad dressing on the veggies, mix until well combined. Enjoy!
