Black Bean Taco Salad
Prep Time
20 minutes
Prep Notes
A new idea for Taco Tuesday. This delicious vegetarian Black Bean Taco Salad is loaded with veggies and drizzled with a delicious homemade creamy salsa dressing.
Cooking Time
5 minutes
Yields
4 servings
Ingredients
THE SALAD
2-3 cups Romaine lettuce, chopped
1 Red Bell Pepper
1 cup Black Beans (drained and rinsed)
1cup corn (canned or fresh/frozen)
1/2 cup Fresh tomatoes, chopped
1/4 - 1/3 cup Green onions, sliced (green and white parts)
1/2 cup grated white Cheese or Mexican Cotija
1/4 cup Organic Tortilla Chips, crushed
CREAMY SALSA DRESSING
1/4 cup Plain Greek Yogurt (I like Fage)
2 Tblsp red salsa
1/2 tsp Ground Cumin
1/8 tsp Real Salt
1/2 lime
Directions
CREAMY SALSA DRESSING
Combine yogurt, salsa, cumin and salt. Juice half a lime and whisk it into the dressing. if you use chunky salsa, you may need to put it all in a small blender or food processor to make the dressing smooth and creamy.
THE SALAD
1. Rinse the corn in warm water to remove ice from frozen corn. It has already been cooked once so no need to cook it again.
2. Chop all of your veggies into small chunks. This includes the romaine, bell pepper, green onion and tomatoes.
3. Combine chopped veggies with black beans, corn, crushed tortilla and cheese. Toss to combine.
4. The salad can be tossed with the dressing ahead of time or served on the side for people to add on their own.
Notes
Love veggies?? Feel free to add extra vegetables or mix-ins to this salad and rock your plate!
Also, this is a perfect salad to add a bit of homemade sauerkraut to. Just a couple of tablespoons takes it to a whole new level!
Credit
Jenn Laughlin - Peas and Crayons with edits from Katherine Kellogg