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Black Bean Taco Salad Recipe

Black Bean Taco Salad Recipe

This Black Bean Taco Salad Recipe is a lighter version of the classic taco salad, packed with vegetables and black beans for protein.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine American, Mexican
Servings 6 people
Calories 208 kcal

Equipment

  • mini blender

Ingredients
  

for the salad

  • 3 cups chopped Romaine lettuce
  • 1 15 oz can BUSH’S® Black Beans rinsed and drained well
  • 1 15 oz can whole kernel sweet corn rinsed and drained well
  • 3 mini sweet red and orange peppers chopped
  • ½ medium red onion chopped

for the dressing

  • ½ cup sour cream
  • ¼ cup salsa
  • ¾ teaspoon ground cumin

Instructions
 

Preparation

  • Place lettuce, black beans, sweet corn, peppers and onion in a large mixing bowl. Toss gently together.
  • In a mini blender, combine sour cream, salsa and cumin. Blend until smooth. Pour dressing over salad. Toss gently to coat.
  • Serve immediately or refrigerate for 2 hours before serving.

Notes

If making a day ahead, store in fridge with onion and dressing in separate containers.

Nutrition

Serving: 1saladCalories: 208kcalCarbohydrates: 34gProtein: 8gFat: 5gSaturated Fat: 2gCholesterol: 9mgSodium: 387mgPotassium: 652mgFiber: 9gSugar: 7gVitamin A: 4280IUVitamin C: 84.2mgCalcium: 69mgIron: 2.5mg
Keyword black bean taco salad, vegetarian taco salad
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