Eat | Black Bean Taco Salad

  • 2-3 cups chopped romaine lettuce
  • 1 red bell pepper
  • 1 cup black beans (drained + rinsed if canned)
  • 1 cup corn (canned or steamed from fresh/frozen)
  • ½ cup freshly diced or chopped tomatoes
  • 1/4-1/3 cup sliced green onion (greens and whites)
  • ½ cup grated cheddar cheese
  • ¼ cup crushed tortilla chips


  • ¼ cup sour cream
  • 2 TBSP red salsa
  • ½ tsp ground cumin
  • ⅛ tsp salt or season to taste
  • ½ lime
  • To make the dressing, combine sour cream with salsa, cumin, and salt. Juice half a lime and whisk into the dressing. If your salsa is chunky and you'd like a more uniform dressing, simply puree using a blender or immersion blender.
  • For the salad, cook corn via your favorite method. You can grill or boil it right on the cobb then cut it off for this salad, or simply steam from frozen.

  • Chop all your veggies up super small for a little bit of goodness in every bite. Finely chop romaine lettuce, bell pepper, and tomatoes, and thinly chop/slice green onion. Combine with black beans, corn, crushed tortilla chips, and grated cheese. Toss to combine.

  • For a little dressing in every bite, toss salad in a few TBSP of dressing and mix to coat right before serving. Serve with extra toppings/dressing on the size for a custom salad.

  • Love veggies? Us too! Feel free to add extra vegetables or mix-ins to this salad and rock your plate! Enjoy!

black bean tacos