Black Bean Taco Salad

Black Bean Taco Salad

Ingredients:

For the Salad:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1 avocado, diced
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1 head romaine lettuce, chopped
• 1/2 cup tortilla chips, crushed (optional)
• 1/4 cup sliced black olives (optional)

For the Dressing:

• 1/4 cup sour cream or Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Prepare the Salad Base:
   • In a large salad bowl, combine the chopped romaine lettuce, black beans, corn kernels, cherry tomatoes, red onion, avocado, cheese, and fresh cilantro.
2. Make the Dressing:
   • In a small bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth and well combined.
3. Assemble the Salad:
   • Pour the dressing over the salad and toss everything together until evenly coated.
4. Add Toppings:
   • Sprinkle the crushed tortilla chips and sliced black olives (if using) over the top of the salad for added crunch and flavor.
5. Serve:
   • Serve the salad immediately, or chill it in the refrigerator for a few minutes to let the flavors meld together.

Variations:

• Protein Boost: Add cooked and seasoned ground beef, grilled chicken, or tofu to the salad for extra protein.
• Spicy Kick: Add some diced jalapeños or a drizzle of hot sauce to the dressing for a spicy twist.
• Creamy Dressing Alternative: You can replace the dressing with a simple mix of salsa and ranch dressing for a tangy and creamy combo.

This Black Bean Taco Salad is a fresh, satisfying, and healthy option that’s perfect for any meal!

For more details, visit the full recipe

Thank you for following me on  Facebook , Pinterest !