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Taco Salad

Name: Taco Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings (2 servings each)
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

INSTRUCTIONS

3 steps. 10 minutes total.

3 STEPS

1
Heat the olive oil in a large skillet or pan over medium heat
- a.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.
2
Step 2
- a.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.
3
Divide the lettuce mixture evenly among eight large bowls
- a.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

Adapt it for your goals.

vegan

Complete meals featuring this recipe

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EXPLORE

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Taco Salad

For 8 servings

3 steps. 10 minutes total.

Heat the olive oil in a large skillet or pan over medium heat

Step 2

Divide the lettuce mixture evenly among eight large bowls

What to keep in mind.

Adapt it for your goals.

Vegan

High protein

Spicy

Kid friendly

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