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

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.
5 from 144 votes
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
Author: Jenn Laughlin – Peas and Crayons


  • 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
  • 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!


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!


Calories: 242kcal, Carbohydrates: 30g, Protein: 11g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 22mg, Sodium: 193mg, Potassium: 533mg, Fiber: 7g, Sugar: 6g, Vitamin A: 3893IU, Vitamin C: 58mg, Calcium: 162mg, Iron: 2mg
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!

More Tasty Taco Night Recipes:

Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin created Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University and working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star!

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Recipe Rating

Questions & Reviews

    1. Hi Lucinda! Romaine salads cannot be made the night before as they wilt and get soggy. You can combine all of these ingredients together the night before though and chop your romaine in advance and keep it in a baggie to combine with the remaining ingredients before the luncheon:

      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)

      I would make a little extra dressing and serve it with the dressing on the side so everyone can add the amount they desire. Hope this helps! xoxo

  1. 5 stars
    This is our favorite main dish salad! Flavorful and filling. I make extra dressing cause it makes a great dip for the extra Tostitos. We’ve also added leftover seasoned cooked chicken.

  2. 5 stars
    I never usually comment on recipes, but this one was amazing! so delicious. I used half the cumin cause I don’t really care for cumin. For my partners I swapped beans for shredded rotisserie chicken and no cheese

  3. 5 stars
    Really delicious!!! I added tomatoes to each individual bowl right at serving time. I’m glad I did because this is even better the next day, and the tomatoes might have made it soupy after many hours. I’ll be making this again and again! Thank you!

  4. I love your recipes but the ads are ridiculous. They make it so you can’t see your recipes.

    1. Hi Sarah! Totally use your favorite one! My all-time fav brands of store bought salsa are Mrs. Renfros Habanero Salsa (spicy but so good!), Target’s fresh Serrano Pepper Salsa, and Mateo’s Gourmet Salsa.

  5. 5 stars
    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!

    1. 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!

  6. 5 stars
    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.

  7. 5 stars
    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.

  8. 5 stars
    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.

  9. 5 stars
    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.

  10. 5 stars
    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.

  11. 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.

  12. 4 stars
    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!

  13. 5 stars
    This salad was delicious!!! Came together quickly and will definitely be on our regular menu roasting.

  14. 5 stars
    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.

  15. 5 stars
    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.

  16. 5 stars
    Made this yesterday & it is absolutely delicious! The dressing is amazing, whole family loved it, thanks for sharing!

  17. 5 stars
    This perfectly kicked my taco craving and loved the bowl approach vs. actual tacos – feels like you can eat so much more!

  18. 5 stars
    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!

    1. 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

  19. 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

    1. 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

  20. 5 stars
    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!

  21. 5 stars
    Excellent taco salad. I left out the bell pepper and added avocado just before serving! Super easy and quick to make!