Ingredients
Salad Ingredients
- 2-3 cups chopped romaine lettuce
- 1 red bell pepper, finely chopped
- 1 cup black beans, drained and rinsed if canned
- 1 cup corn, canned or steamed from fresh or frozen
- 1/2 cup freshly diced or chopped tomatoes
- 1/4-1/3 cup sliced green onion (greens and whites)
- 1/2 cup grated cheddar cheese
- 1/4 cup crushed tortilla chips
Dressing Ingredients
- 1/4 cup sour cream
- 2 tablespoons red salsa
- 1/2 teaspoon ground cumin
- 1/8 teaspoon salt, or to taste
- 1/2 lime, juiced
Instructions
- Prepare the dressing: In a bowl, combine the sour cream, red salsa, ground cumin, and salt. Juice half a lime and whisk it into the dressing mixture until fully combined. For a smoother dressing, puree the mixture using a blender or immersion blender if desired.
- Cook the corn: Prepare the corn by your preferred method. You can grill or boil the corn on the cob then cut off the kernels, or steam frozen corn until tender. Set aside to cool.
- Chop the vegetables: Finely chop romaine lettuce, red bell pepper, and tomatoes. Thinly slice the green onions, including both greens and whites. Combine these chopped veggies with the black beans, corn kernels, crushed tortilla chips, and grated cheddar cheese in a large mixing bowl. Toss gently to mix.
- Toss the salad with dressing: Add a few tablespoons of the prepared dressing to the salad and toss carefully to coat all ingredients evenly, ensuring each bite is flavorful. Serve the salad immediately with extra dressing and toppings on the side for customization.
- Customize and enjoy: Feel free to add extra vegetables or mix-ins to boost the salad’s nutrition and texture according to your taste. Enjoy this fresh, colorful taco salad as a quick lunch or light dinner.
Notes
- Use fresh lime juice for the best dressing flavor.
- If using canned beans or corn, rinse thoroughly to reduce sodium.
- To keep the salad crisp, add the dressing just before serving.
- For a vegan version, substitute sour cream with a plant-based alternative and omit cheese.
- Leftover salad can be refrigerated but adding chips fresh before serving maintains crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
