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.
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!
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:
- fresh cilantro
- pico de gallo
- jarred or homemade salsa
- chopped avocado
- guacamole
- salsa verde
- avocado salsa verde (yessss!)
- chopped red onion
- black olives
- sliced jalapeños or pickled jalapeño peppers
- shredded cabbage or slaw
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
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
- 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!
Notes
Nutrition
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!
More Tasty Taco Night Recipes:
- Spicy Sriracha Shrimp Tacos with Cilantro Lime Slaw
- Instant Pot Lentil Tacos
- Vegetarian Taco Bowls
- NEW! Shrimp Taco Bowls
- Vegan Jackfruit Walking Tacos via Sarcastic Cooking
- Cheesy Sheet Pan Nachos with Homemade Queso
Can’t wait to make this tonight for dinner for my husband and myself! So I’ll be making 2 dinner sized portions. Is your nutrition calculator for 1 side salad or 1 large portion? Thanks! Im going to cook up some ground Turkey with taco seasoning and put it on top of my husband’s salad since he isn’t a vegetarian like me!
Hi Katie! I’m so excited for you to try it! The calculator is for 1 side salad but it’s a pretty big serving so it’s not like a small scoop or anything crazy. Hope y’all love it as much as we do!
I never comment on a recipe. I either love it or hate it and keep it moving BUT this – wow! The dressing alone sets it over the top. I put the ingredients over brown rice (bowl) and have had it for lunch every day this week. I intend to make it again for next week but I’m thinking of adding sofritas. Thanks for sharing this recipe. I’ll be looking into other pescatarian/vegan recipes on your site.
So honored you hopped on over to leave me a note — thank you Melanie!
fabulous dressing! i used greek yogurt and loved it!!
YAY! Thanks Karen!
Delicious and easy to make in a snap
This is amazing! Added avocado and shredded rotisserie chicken. Removed bell pepper. Huge hit! Made double the recipe but it still disappeared. Definitely a keeper.
This recipe is SO good as is. I’ve also added diced cooked chicken which is also delicious. Either way, my whole family enjoys it.
Delicious! Will definitely put this in my regular rotation.
Yay! I’m so glad you enjoyed it!
This salad is delicious. My husband is definitely not vegetarian so I made some beef taco meat to go with it and he loved it. He also loved the dressing but next time I make it I will double the amount.
This is my favorite summer salad. I served it at party and everyone loved it. Add an avocado to the salad before serving to give a new flavor to taste. Also, i didn’t have any fresh cilantro, so I added some cilantro paste (vegan and gluten free) to the dressing. Perfect for these hot days of summer. Thank you for sharing this recipe.
So glad the salad was a hit! Thanks Sue!
Ok so I fried the tortilla chips to brown them, then added salt and cumin. For the dressing, tzatziki instead of sour cream, taco sauce in addition to salsa, extra cumin, and lime zest. Oh, and taco seasoning. I haven’t finished yet, but I know it’ll be good.
Love this recipe! It was so easy and tastes so fresh but I am vegan so this is what I used to veganize the recipe: Rawsome sour cream mixed with Las Margaritas medium salsa for the dressing and Violife cheddar shreds to the salad. I also try to be gluten free so I used Que Pasa Squeeze of Lime grain free tortilla chips. I’m not that fond of cumin so I halved the amount and added a sprinkle of cayenne pepper to the dressing and added extra lime juice to thin it out a bit. I also added half a jalapeno pepper, cilantro and some chopped red onion to the salad. The only reason I gave this salad 4 stars instead of 5 is because I had to ‘veganize’ it. I will be making this over and over throughout the summer here in Vancouver. Thank you for such a wonderful recipe!
This salad was delicious!!! Came together quickly and will definitely be on our regular menu roasting.
So glad you enjoyed it Janet! Thanks!
I made this tonight, and it was very good! Easy,healthy no-cook meal. The only change I made was instead of adding cumin to the dressing, I added some homemade taco seasoning. I’ll definitely be making this again.
Simply Amazing!
Thank you Nikki!
Best bean burrito bowl I have found! The dressing is sooo good and easy. I also add brown rice and makes it a little more filling.
Made this yesterday & it is absolutely delicious! The dressing is amazing, whole family loved it, thanks for sharing!
Both me and my husband enjoy this salad!
Yay!!! So so glad y’all enjoy it!
Love how light, tasty and refreshing it is. Added diced avocado as well! Yum!
What a tasty idea. Going to have to try this for dinner this week.
Looks delicious. This would be great for summer bbqs
This made for a delicious lunch! Super tasty and very satisfyingly, I am already dreaming of the leftovers!
This perfectly kicked my taco craving and loved the bowl approach vs. actual tacos – feels like you can eat so much more!
I loved it I used vegan sour cream n vegan cheddar tho it was delishes
Yay! So glad it worked well with those tasty vegan swaps! xoxo
This will be great for summer BBQs.
Delicious and so easy! I actually added some leftover shredded Mexican chicken that I had in the fridge and it was great. I know it would’ve been fine without it, too!
So stoked you’re loving the recipe and love that you repurposed leftovers to amp up the protein content — I’ll have to try that next time! xoxo
Thanks for sharing your recipe. I want to make it, but I don’t know what kind of red salsa you used.
Can you please let me know. Thank you
Hi Estela! Salsa is a very personal thing (everyones has their go-to brand and type) so my suggestion would be to use your favorite salsa! I’ve used homemade salsa, fresh store-bought salsa, and also jarred salsa (Mrs. Renfros is my favorite brand) and the salad is great every which way! xoxo
This was delicious! I added one jalapeño and one avocado to the mix and it was perfection! Thank you!
I wanted to post pics, but it was all gone!! Such an AMAZING recipe. I was looking for something that I could eat during these hot days. Perfect recipe. Light, but hearty. Thank you!
Ahhh yay!!! So glad you enjoyed the salad, Melinda!
Excellent taco salad. I left out the bell pepper and added avocado just before serving! Super easy and quick to make!
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!
I didn’t even miss the meat – so much flavor!
I’m glad you enjoyed the recipe, Allison! xo
Love how easy this recipe is. Can’t wait to try it this weekend.
Thank you!