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Black Bean Taco Salad Recipe - a lighter version of the classic taco salad. Packed with vegetables and black beans in place of chicken for protein. The dressing is simply irresistible!
You can use my Instant Pot Black Beans for this salad and serve it with Instant Pot Chicken Tortilla Soup.
This post is sponsored by BUSH'S® Beans.
Bright and colorful summer salads are my favorite side dishes to make during the warm season. Especially, if they are on the healthy side yet still absolutely delicious.
Today I am partnering with BUSH'S® Beans to bring you this recipe for Black Bean Taco Salad. It is one of my favorite summer salads to make for picnics or backyard cookouts and my family loves it! It super easy to mix up thanks to the convenience of black beans in place of chicken. Sweet corn, red and orange mini peppers and red onion add a pop of color and a ton of flavor. Toss it all with the 3-ingredient dressing and enjoy!
DRESSING FOR TACO SALAD:
If you are like me and absolutely can't stand cilantro, you will LOVE the dressing I made for this salad. It has only 3 ingredients and perfect for this side dish. I simply blended sour cream, salsa and ground cumin. So good! It would be great as a topping for tacos as well! I also use it in my Dorito Taco Salad.
WHY BLACK BEANS?
I always have several cans of BUSH'S® Black Beans in my pantry. I've been adding them to almost every Mexican dish I make. They are perfect substitute for meat because they have 7 grams of protein, 6 grams of fiber, are cholesterol-free, gluten-free and low in fat. I love their creamy taste and texture.
I hope you will enjoy my twist on the taco salad and make a big bowl for your next summer cookout. It is bound to disappear!
If making ahead, do not add the dressing until just before serving. Also, I recommend keeping the chopped onion separately and stir in before serving. It will prevent the onion flavor from overtaking the dish.
Related Recipes:
Dorito Taco Salad
Homemade Enchilada Sauce
Want more? Check out my new recipe for Roasted Sweet Potato Black Bean Quinoa Salad! It's delicious!
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Black Bean Taco Salad
Author: Anna
Black Bean Taco Salad Recipe - lighter version of the classic taco salad. Packed with vegetables and black beans in place of chicken for protein. The dressing is simply irresistible!
4.78 from 40 votes
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Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Salad
Cuisine American, Mexican
Servings 6 people
Calories 208 kcal
Ingredients
!for the salad:
- 3 cups chopped Romaine lettuce
- 1 15 oz can BUSH’S® Black Beans rinsed and drained well
- 1 15 oz can whole kernel sweet corn rinsed and drained well
- 3 mini sweet red and orange peppers chopped
- ½ medium red onion chopped
!for the dressing:
- ½ cup sour cream
- ¼ cup salsa
- ¾ teaspoon ground cumin
Instructions
Place lettuce, black beans, sweet corn, peppers and onion in a large mixing bowl. Toss gently together.
In a mini blender, combine sour cream, salsa and cumin. Blend until smooth. Pour dressing over salad. Toss gently to coat.
Serve immediately or refrigerate for 2 hours before serving.
Notes
If making a day ahead, store in fridge with onion and dressing in separate containers.
Nutrition
Calories: 208kcal | Carbohydrates: 34g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 387mg | Potassium: 652mg | Fiber: 9g | Sugar: 7g | Vitamin A: 4280IU | Vitamin C: 84.2mg | Calcium: 69mg | Iron: 2.5mg
Tried this recipe?Leave a comment with rating below!
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Disclaimer: This post is sponsored by BUSH'S® Beans. All opinions, text and images are 100% my own.
This is a sponsored conversation written by me on behalf of Bush's Beans. The opinions and text are all mine.
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Reader Interactions
Comments
Traci says
So quick and easy to make. It’s delicious!! I added some cilantro tooReply
Samantha says
This salad was very tasty. I made it for a light lunch on a hot day. The dressing had just enough spice to give it a good taco flavor but not overwhelming. I will definitely make it again.Reply
Anna says
Thank you so much, Samantha!
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Smith says
Love this! I add more salsa and cumin, but love the recipe. Guests love it!Reply
Janice says
Love, love, love it!
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Anna says
Yay! Thank you, Janice!
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Debra says
Great recipe, the only thing I did different was use vegan unsweetened yogurt, instead of sour cream. Turned out great! Thanks for sharing.
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Anna says
Thank you for making my recipe, Debra! What brand of vegan yogurt do you use?
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Kate says
I made this for the first time this evening. My spouse and I are retired and have been looking for more meatless meals for our health and to save money. We both loved it and there is enough left over to make bean burritos tomorrow. I love Bush's Black beans and use them in almost all Mexican dishes. This is going to be a salad we will make on a regular basis.Reply
Linda says
This salad is good with bush's no salt or lower salt. Black beans...I always use 2 cans. There is enough salt in everything else to make up for the lost salt flavor. I always use great value black bean and salsa. Also I only cook with Vidalia onions. Never get any complaints.
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Katy says
We loved this so much, I’m making it again one week later! I added one chopped jalapeño and used romaine bag salad because that’s what I had on hand. Served over tortilla chips the first night and day two leftovers wrapped in small tortillas with no lettuce. Thanks so much for the recipe!Reply
Wanda says
Loved this!!! Very refreshing. I used a little more lettuce and a little less onion!!Reply
Anna says
Awesome! Thank you, Wanda!
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Christine says
This recipe is amazing. I made it as is and it is perfect. So happy I found this new recipe. I did on one occasion try making the dressing with plain Greek yogurt. I didn’t like that. Stick with the sour cream.Reply
Anna says
Thank you so much, Christine! I am so glad you are loving the salad!
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Patricia says
Hi. I’m looking forward to making this recipe, it sounds wonderful.
If possible can you list the ingredients by measurement or weight.?It’s helpful when subbing in different ingredients.
Thank youReply
Anna says
Hi Patricia! All measurements for ingredients are in the recipe box.
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Bev says
I found this recipe last summer. I made it for dinner and was hooked. It became my go to summer salad. its perfect for a side or as a meal on its own. Its a fantastic salad.
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THERESA DAVIS says
I really don't care for sour cream. Is there a substitute?
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Meghan says
Plain Greek yogurt usually works as a good sour cream sub.
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Victoria says
I used bottled hvr ranch dressing instead of sour cream and my family loved it and some put it on their tacos as well!
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Anna says
Sounds great! Thank you, Victoria!
Marian says
We love this recipe! Have used it several times. I took it to a potluck and several asked for the recipe. I have some leftover from a luncheon yesterday - going to add some chicken today!
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Anna says
Thank you so much, Marian! I am so glad the salad it a hit and that you shared it with others!
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Angela says
My kids LOVE this! We topped it with some taco meat and diced avocado. It is definitely a family favorite. We actually love cilantro so I make a cilantro lime dressing as well. We are split down the middle. Half prefer the salsa dressing and half the cilantro lime.Reply
Ann Marie says
Can you use fresh corn?
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Anna says
Yes, fresh corn works too!
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Ann Marie says
Do you have to boil it first?
Anna says
You can grill it or saute in pan or simply cook in boiling water for 2 minutes. I hope this helps!
Lolana says
I used fresh corn kernels cut off the cob raw - no need to cook them.
Nina says
This looks so good--I want to try! As a cooking novice, I have to ask--do you just add the beans from the can, or do you need to cook first?
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Anna says
Hi Nina! No need to cook the beans. Just drain from the liquid in the can, rinse with cold water and mix with the rest of the ingredients.
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Did you make this recipe? Let me know!
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