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–+ servings

Vegetarian Black Bean Taco Salad

A fresh and vibrant salad packed with black beans, vegetables, and a zesty dressing, perfect for a light meal or as a side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: main dish, Salad
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 1 head romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup corn canned or frozen
  • 1 can black beans rinsed and drained
  • 1 avocado sliced
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 clove garlic minced
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
Toppings
  • 1 cup cheddar cheese shredded
  • 1/2 cup sour cream optional
  • 1/4 cup cilantro chopped

Method
 

Prepare the Salad
  1. In a large mixing bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, corn, and black beans.
  2. Add the sliced avocado on top.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, minced garlic, salt, and black pepper until well combined.
Assemble the Salad
  1. Drizzle the dressing over the salad and toss gently to combine.
  2. Top with shredded cheddar cheese, sour cream, and chopped cilantro before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 500mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Feel free to customize the salad with additional toppings like jalape?os or different types of beans.

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