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:
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! 😀
- 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.
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.
THERESA DAVIS says
I really don’t care for sour cream. Is there a substitute?
Meghan says
Plain Greek yogurt usually works as a good sour cream sub.
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!
Anna says
Thank you so much, Marian! I am so glad the salad it a hit and that you shared it with others!
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.
Ann Marie says
Can you use fresh corn?
Anna says
Yes, fresh corn works too!
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?
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.
Camilla says
I LOVE this salad. I’ve been making the very same one for over 25 years – ever since the recipe was published in our local paper. It was probably very ground-breaking at the time!
Colleen B says
This looks amazing! I will be making it for my 4th of July party. Do you think crushed up Doritos would go good in it? Thank you!
Anna says
Hi Colleen! Yes! The salad will be fantastic with Doritos. I actually have a Dorito Taco Salad recipe right here: https://www.crunchycreamysweet.com/dorito-taco-salad-recipe/ Enjoy!
Jenny says
I have been searching for healthy delicious recipes for summer nights. This one is perfect. Quick, simple, healthful and delish.
Nancy says
This looks amazing!! I am totally with you on the black beans. I add them to everything. They have such a mild flavor and add so much. My kids have stopped asking why…
Anna says
Thanks, Nancy!
Christy S. says
Hi Anna,
I made this wonderful salad for dinner last night. We loved it!! It’s so tasty and easy to make. I’m going to make it again for Cinco de Mayo along with your Chili Queso Dip and one of your taco recipes. I haven’t decided which one yet. We will be having a Crunchy Creamy Sweet Cinco de Mayo. Thank you so much for all of your wonderful recipes.
Danielle says
Loved this salad recipe – thank you for sharing! I am going to share the link to it in my Weekly Meal Plan on my blog next week! Thanks for the great recipes!!!
Anna says
I am so glad you love it! Thanks, Danielle!
Kimberly says
This is an incredible salad! However, when I was looking for a Taco Salad I did what you should never do and assumed it was for a meal and not a side dish. I am doubling it but that is 14 points (bites on my plan) for only 2 cups of salad.
Next time I will substitute avacado for corn and maybe greek yogurt for the sour cream as a couple have suggested.
GREAT flavor just need more of it 🙂
[email protected] says
Hi Kimberly! Thank you for trying my recipe. I am so glad you love the salad! You can add cooked, diced chicken or cooked ground beef to make it a meal. I have another taco salad idea, check it out: https://www.crunchycreamysweet.com/dorito-taco-salad-recipe/
Jacqueline Escobedo says
What kind of Salsa is being used?
[email protected] says
You can use any salsa you like. I used mild.
Kim says
I don’t see the serving size? Does anyone know? Thank you
Andrea says
I am obsessed with this salad! My favorite lunch for the past few weeks!
Lori says
Love this salad! It’s easy and perfect for my work lunch! Thank you!!
Mary says
Just made this today, yummy! This will be good all year long!
Jenn says
What if you do like cilantro…are there changes/additions you would recommend?
[email protected] says
Nope, just enjoy it. 😀
dawn says
whats a serving size?
[email protected] says
About a cup.
Ashley says
This was so easy and seriously yummy!
[email protected] says
Yay! Thank you so much, Ashley!
Salad lover says
Do you rinse the black beans first?
[email protected] says
Yep!
Martha says
I used Ortega Black Beans with Diced Jalapeños instead of plain Black Beans. Also, I substituted Fat Free Greek Yogurt for the sour cream. Tossed it altogether with a bag of prepared Romaine lettuce with shredded carrots and cabbage. Served it on tostada shells. My family LOVED it! This is a keeper! Thanks!
[email protected] says
Hi Martha! YAY! That’s fantastic! I love that you used beans with peppers and served this salad on tostadas. So tasty! Thank you so much for trying my recipe and for your feedback!
E says
To jazz it up a tad, I added salt, pepper, cilantro, fresh squeezed lime juice and some Tabasco Habanero Sauce. So good!
[email protected] says
Loving your additions! Thank you!
Diane Mann says
Made this for dinner tonight and it was fabulous! Definitely a keeper!
[email protected] says
Yay! That’s awesome, Diane! Thank you!
Rose says
Made this salad today. Used Nappa and iceberg instead of romain (because if the scare).
Tripled the recipe for the sauce and served it on the side to be used as needed.
This salad is so filling. Tasty and refreshing. It will be made often!
Thank you for sharing this recipe!
[email protected] says
Hi Rose! Yay! Thank you so much for making my recipe and for the review! I am so happy to know you love it! Good choice with Nappa!
Eileen says
I will prepare this salad for guess tomorrow but I can’t eat corn. What can I substitute that stays in the Mexican favor
[email protected] says
Hi Eileen! How about avocados? You could chop 2 to 3 avocados and use in place of corn. I hope this helps! Let me know if you try it!
Karla says
What kind of salsa is that??
The translation of “salsa” is “sauce”
So is a tomato sauce? or chilli?
[email protected] says
Hi Karla! Use any salsa you like on your tacos. Enjoy!
Sarah says
You stated this is a great side dish, if I add chicken would it be enough protein and stuff for a whole meal? I work at an elementary so I wanna stay healthy but still full.
Jessa says
I love how easy it is to throw this together for how healthy it is! Thank you for sharing. This looks so good .
Jennifer says
I prepare my lunches for the week on Sunday. I was thinking of packing everything with the dressing on the side. Is the dressing something that will last all week? Or should I make it each night beforehand?
[email protected] says
Hi Jennifer! I think the dressing will separate because of the salsa. I would mix it the day before. I hope this helps! -Anna
Daphne says
I’m not big into salads, but this is one I can live with–it was a really good, satisfying dish. (I did add garlic powder, salt, and pepper to the dressing for a bit of a boost in flavor.)
I’m sharing the recipe with my vegetarian friends and family.
April kursim says
Do you have the calories listed?
[email protected] says
Hi April! According to MyFitnessPal is 169 calories per serving. Hope this helps! -Anna
Brandy says
Love Bush’s beans! This is my kind of dish!
Krista says
This salad sounds so good right now! I cant to take a fork to my screen!
cakespy says
Wow, this looks awesome!! I love black beans and that signature flavor they impart on a recipe. Plus my friend just gave me a bunch of black beans since she was in excess (literally the first time I’ve been gifted black beans), it seems like fate that I should make this.
averie says
I love black beans, well all beans actually! I would devour this! Pinned!
Sues says
I so love this idea!! Perfect to take to a summer barbecue or to eat as a meal on a really hot evening!