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Taco Salad

Name: Taco Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
Cuisine: tex_mex
Ingredients: 2 tbsp olive oil; 850 g black beans (canned, rinsed and drained (about two 15-oz cans)); 340 g corn (canned or frozen, thawed (about one 15-oz can)); 1 tbsp chili powder; 1 tsp ground cumin; 1 tsp garlic powder; 0.75 tsp salt; 0.5 tsp black pepper (freshly ground); 1 pcs romaine lettuce (large head, chopped (about 8 cups)); 2 pcs roma tomatoes (medium, diced); 0.5 pcs red onion (medium, finely diced); 1.5 cup cheddar cheese (shredded); 2 pcs avocado (medium, diced); 1 cup salsa (your favorite kind); 0.5 cup sour cream; 1 pcs lime (cut into wedges for serving); 100 g tortilla chips (gluten-free, lightly crushed for topping)

RATING

4.6/5(125)

TASTE SCORE

8/10

A hearty and refreshing salad loaded with seasoned black beans, sweet corn, crisp lettuce, and all your favorite taco toppings. Perfect for a quick and satisfying weeknight dinner.

PREP

15m

COOK

10m

SERVES

2 SERVINGS

474 cal

SERVINGS

METHOD · 3 STEPS

Heat the olive oil in a large skillet or pan over medium heat. Add the rinsed black beans, corn, chili powder, ground cumin, garlic powder, salt, and black pepper. Stir everything together and cook for 5-7 minutes, until the mixture is heated through and fragrant. Set aside.
In a large salad bowl, combine the chopped romaine lettuce, diced roma tomatoes, and finely diced red onion. Toss gently to mix the salad greens and vegetables.
Divide the lettuce mixture evenly among eight large bowls. Top each bowl with a generous portion of the warm bean and corn mixture. Sprinkle with shredded cheddar cheese and add diced avocado. Drizzle each salad with salsa and add a dollop of sour cream. Garnish with crushed tortilla chips and serve immediately with a lime wedge on the side.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For extra crunch, use the thickest tortilla chips you can find; they hold up better against the toppings.
2
To prevent the avocado from browning, dice it just before serving or toss it gently with a little lime juice.
3
You can prepare the bean mixture and chop the vegetables ahead of time for quick assembly. Store them separately in the fridge.
4
Feel free to use your favorite salsa, from mild to hot, to customize the flavor and spice level.
5
Serve the warm bean mixture over the cool salad greens for a pleasant temperature contrast.

RECIPE VARIATIONS