Easy Black Bean Taco Salad
Create magic in the kitchen with black beans, romaine lettuce, and cherry tomatoes prepared mexican-style. This easy recipe proves exceptional taste doesn't require hours in the kitchen. Pair with steamed rice to round out the meal beautifully.
Time Breakdown
Ingredients (4 servings)
- 2 cans (15 oz each)black beansdrained and rinsed
- 1 large headromaine lettucechopped
- 2 cupscherry tomatoeshalved
- 1 cupcorn kernelsfrozen, thawed, or canned and drained
- 1 mediumbell pepperdiced
- 1/4 cupred onionfinely diced
- 2 mediumavocadodiced
- 1 cupMexican cheese blendshredded
- 1/2 cupsour cream
- 1/2 cupsalsamedium
- 2 tablespoonslime juicefresh
- 2 cupstortilla chipscrushed
- 1/4 cupcilantrochopped
- 1 tablespoonolive oil
- 1 teaspooncumin
- 1 teaspoonchili powder
- 1/2 teaspoongarlic powder
- 1/2 teaspoonsalt
- 1/4 teaspoonblack pepper
Instructions
- 1
Heat olive oil in a medium skillet over medium heat. Add drained black beans, cumin, chili powder, garlic powder, salt, and pepper.
2min - 2
Cook beans for 5-6 minutes, stirring occasionally, until heated through and slightly crispy on edges. Remove from heat.
6min - 3
In a large salad bowl, combine chopped romaine lettuce, cherry tomatoes, corn, bell pepper, and red onion.
5min - 4
Add the warm seasoned black beans to the salad and toss gently.
1min - 5
In a small bowl, mix together sour cream, salsa, and lime juice to make a creamy dressing.
2min - 6
Add diced avocado to the salad just before serving to prevent browning.
2min - 7
Divide salad among 4 bowls. Top each with shredded cheese, crushed tortilla chips, and a dollop of the creamy dressing.
3min - 8
Garnish with chopped cilantro and serve immediately with extra lime wedges.
1min
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