Vegetarian Black Bean Taco Salad
A fresh and hearty taco-inspired salad with romaine, roasted bell pepper, black beans, corn, and creamy salsa dressing. Perfectly balanced crunch, spice, and creaminess in a vibrant, satisfying bowl.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 4 servings 1x
- Category: quick
- Method: Mixing
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
2–3 cups finely chopped romaine lettuce
1 red bell pepper, finely chopped
1 cup black beans (drained and rinsed)
1 cup corn (canned or steamed)
½ cup freshly diced tomatoes
1/4–1/3 cup sliced green onion
½ cup grated cheddar cheese
¼ cup crushed tortilla chips
¼ cup sour cream
2 TBSP red salsa
½ tsp ground cumin
â…› tsp salt or to taste
½ lime, juiced
Instructions
In a small bowl, combine sour cream, salsa, cumin, salt, and lime juice. Whisk until smooth and adjust seasoning.
In a large bowl, add romaine, roasted/steamed red bell pepper, black beans, corn, tomatoes, and green onions.
Top with crushed tortilla chips and crumbled cheddar cheese.
Pour the dressing over the salad and toss gently to combine.
Notes
Use canned corn for speed or steam fresh/frozen. Customize with avocado, cilantro, or additional veggies like cucumber. For vegan version, replace sour cream and cheese with dairy-free alternatives.
Nutrition
- Serving Size: 1 salad bowl
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 25mg
Find it online: https://yumandrun.com/vegetarian-black-bean-taco-salad/