Black Bean Taco Salad (Print Version)
# Ingredients:
→ Base
01 -
2-3 cups chopped romaine lettuce
02 -
1 red bell pepper
03 -
1 cup black beans (drained + rinsed if canned)
04 -
1 cup corn (canned or steamed from fresh/frozen)
05 -
½ cup freshly diced tomatoes
06 -
1/4-1/3 cup sliced green onion (greens and whites)
→ Toppings
07 -
½ cup grated cheddar cheese
08 -
¼ cup crushed tortilla chips
→ Creamy Salsa Dressing
09 -
¼ cup sour cream
10 -
2 tablespoons red salsa
11 -
½ teaspoon ground cumin
12 -
⅛ teaspoon salt
13 -
Juice of ½ lime
# Instructions:
01 -
Combine sour cream with salsa, cumin, and salt. Squeeze in the juice from half a lime and whisk until fully incorporated. For a smoother consistency, puree with a blender or immersion blender if the salsa is chunky.
02 -
Prepare corn using your preferred method - grill or boil it on the cob then cut kernels off, or simply steam frozen corn.
03 -
Finely chop romaine lettuce, bell pepper, and tomatoes. Thinly slice green onions. Combine with black beans, corn, crushed tortilla chips, and grated cheese in a large bowl.
04 -
Toss the salad with a few tablespoons of dressing to coat evenly just before serving. Serve with extra dressing on the side for customization.
# Notes:
01 -
For a more substantial meal, consider adding extra vegetables or protein options to customize the salad to your preference.