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.
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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:
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
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
Nutrition
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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.
Claude says
This taco salad is basically sunshine in a bowl. Packed with beans, crunch, and a dressing that’s pure magic. My taste buds just did a happy dance
Maya Anderson says
This taco salad with black beans is a delicious, and Anna's version is the best I’ve come across. It’s packed with fresh, colorful veggies and has the perfect balance of flavors and textures. The dressing is simple but so flavorful it really ties everything together. I love how it’s lighter than the classic version, but still super satisfying. A go-to recipe for quick, healthy lunches or summer gatherings.
Mariah Tracy says
I just made this salad and it turned out absolutely amazing! The flavors are so fresh and vibrant, and it’s the perfect combination of crunchy, sweet, and savory. Definitely a new favorite!
Jackie says
This recipe looks great and super easy. Can I substitute yogurt for the sour cream?
Jola says
I have to do it. All your recipes are delicious. This salad will certainly be the same
debra says
This is a wonderful salad. Loved the taste of the cumin. I ate the whole thing in a few days. Polished it off with large home made corn chips. My sister recommended a squirt of lime also but I did not have any.
5 stars in my book.
Leanne Stevens says
I'm going to be making this for a pot-luck. Just curious, does anyone add cheese to their salad?