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!
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 cook outs 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 cook out. 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.
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Want more? Check out my new recipe for Roasted Sweet Potato Black Bean Quinoa Salad! It’s delicious!
BLACK BEAN TACO SALAD RECIPE
- 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
- 1/2 medium red onion chopped
- 1/2 cup sour cream
- 1/4 cup salsa
- 3/4 tsp ground cumin
- 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.
If making a day ahead, store in fridge with onion and dressing in separate containers.
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.