This zesty, no-cook and meatless main course of a salad is a great choice.
To win over my friends, the only thing I needed to know about tacos is that they have tortilla chips. Chips in a salad are my favorite, but a crispy tortilla bowl is also a good option. It’s genius and delicious. Some salads celebrate delicate leafy lettuce with a balanced vinaigrette. Taco salad, however, is more in-your-face and can be used to make all things zesty, creamy, cheesy and delicious. The Black Bean Taco Salad is a great example of all these virtues. But it’s also very easy to make. You can make a hearty, zesty and delicious main dish with just a little stirring and some chopping.
Serves 4
15m prep time
INGREDIENTS
4 cups romaine lettuce, chopped
1 bell pepper, chopped
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn kernels, drained
1/2 cup tomatoes, diced
1/3 cup green onion, chopped
1/2 cup cheddar cheese, grated
1/3 cup tortilla chips, crushed
FOR THE DRESSING:
1/2 cup sour cream
1/4 cup salsa
1/2 teaspoon ground cumin
Juice of 1/2 a lime
Salt, to taste
PREPARATION
In a small bowl, stir together the ingredients for the dressing: the sour cream, salsa, cumin, lime juice, and salt. If using a chunky salsa, you can puree in a food processor if desired. Set aside or chill until ready to use.
In a large bowl, combine the lettuce, bell pepper, black beans, corn, tomatoes, green onion, cheddar cheese, and crushed tortilla chips.
Add desired amount of dressing and toss to combine. Enjoy!
