Black Bean Taco Salad

Live every day like it’s Taco Tuesday with this delicious vegetarian Black Bean Taco Salad! It’s loaded with veggies and drizzled with a delicious homemade creamy salsa dressing.

Black Bean Taco Salad with Creamy Salsa Dressing

This salad kick of mine is in full force and I’m loving every leafy green second of it!

Of course it doesn’t hurt to have 5 million billion toppings piled into my bowl to keep things crazy flavorful and texturally interesting, right?

I love when a salad has a little of everything.

These black bean taco salad bowls deliver on the goods!

They’re piled mile-high with all my favorite mix-ins and are essentially a crispy salad version of my beloved Black Bean Tacos.

What I love about a good taco salad though, is that you can pack them with so much more goodness than a simple taco shell can hold. Let’s load it up!

Vegetarian Taco Salad Ingredients

Taco Salad Toppings

For these baller black bean taco salads, I went with a bevy of fresh toppings including juicy ripe tomatoes, sweet yellow corn, crisp red bell pepper, flavorful grated cheddar cheese, and chopped scallions on a bed of romaine lettuce.

To keep things fun and give it that token taco crunch, I topped my bowl of yum with a sprinkling of crushed tortilla chips. The texture is perfection!

Want to customize your bowl even further? Here are some more tasty taco salad topping ideas:

Black Bean Taco Salad with Crispy Crushed Tortilla Chips

Easy Vegetarian Black Bean Taco Salad

As written, this recipe yields 2 large meal-sized salads or 4 smaller side salads.

Need only one salad? Simply halve the recipe and you’re good to go! Need a larger yield? The recipe is easily doubled to feed a larger family or group of friends.

I’m so excited for y’all to try this taco salad! Enjoy!

Black Bean Taco Salad with Creamy Salsa Dressing
5 from 4 votes
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Black Bean Taco Salad

Live every day like it's Taco Tuesday with this delicious vegetarian Black Bean Taco Salad! It's loaded with veggies and drizzled with a delicious homemade creamy salsa dressing.

Course Salad
Cuisine Tex-Mex, Vegetarian
Keyword Black Bean Taco Salad
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 servings
Calories 242 kcal
Author Jenn Laughlin – Peas and Crayons

Ingredients

  • 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)
  • 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

CREAMY SALSA DRESSING

  • 1/4 cup sour cream
  • 2 TBSP red salsa
  • 1/2 tsp ground cumin
  • 1/8 tsp salt or season to taste
  • 1/2 lime

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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

Recipe Notes

Recipe yields 4 side salads or 2 large meal-sized taco salads.

Nutrition Facts below are estimated for both salad and dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Black Bean Taco Salad
Amount Per Serving
Calories 242 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 193mg8%
Potassium 533mg15%
Carbohydrates 30g10%
Fiber 7g29%
Sugar 6g7%
Protein 11g22%
Vitamin A 3893IU78%
Vitamin C 58mg70%
Calcium 162mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Black Bean Taco Salad Bowl topped with Creamy Salsa Dressing

It’s a wee bit ridiculous how much I love this salad! I’m so over the moon excited for you to try it! Do it! Right meowwwwww!

If you get a chance to try this black bean taco salad, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

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Recipe Rating




Comments

  • Heidi S.

    5 stars
    Excellent taco salad. I left out the bell pepper and added avocado just before serving! Super easy and quick to make!

  • Joni

    5 stars
    This was SOOO Good!!! I will make this again, very soon! Thanks for sharing!

    • I’m so glad you enjoyed the recipe, Joni! Thank you!

  • Allison

    5 stars
    I didn’t even miss the meat – so much flavor!

    • I’m glad you enjoyed the recipe, Allison! xo

  • Shadi Hasanzadenemati

    5 stars
    Love how easy this recipe is. Can’t wait to try it this weekend.

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