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!
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:
5-Minute Blender Enchilada Sauce
Mexican Chicken and Rice Skillet
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.
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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.
THERESA DAVIS says
September 29, 2019 at 1:28 pmI really don’t care for sour cream. Is there a substitute?
Marian says
September 20, 2019 at 12:12 pmWe 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
September 21, 2019 at 12:13 amThank you so much, Marian! I am so glad the salad it a hit and that you shared it with others!
Angela says
September 1, 2019 at 11:36 amMy 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
August 9, 2019 at 8:10 amCan you use fresh corn?
Anna says
August 9, 2019 at 11:54 amYes, fresh corn works too!
Ann Marie says
August 9, 2019 at 12:30 pmDo you have to boil it first?
Anna says
August 9, 2019 at 2:39 pmYou can grill it or saute in pan or simply cook in boiling water for 2 minutes. I hope this helps!
Nina says
July 29, 2019 at 7:01 pmThis 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
July 29, 2019 at 9:59 pmHi 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
June 27, 2019 at 2:13 pmI 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
June 27, 2019 at 11:24 amThis 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
June 27, 2019 at 12:32 pmHi 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
June 7, 2019 at 5:06 pmI have been searching for healthy delicious recipes for summer nights. This one is perfect. Quick, simple, healthful and delish.
Nancy says
May 15, 2019 at 12:19 pmThis 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
May 16, 2019 at 3:04 pmThanks, Nancy!
Christy S. says
April 16, 2019 at 2:47 pmHi 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
April 1, 2019 at 8:16 amLoved 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
April 2, 2019 at 8:41 pmI am so glad you love it! Thanks, Danielle!
Kimberly says
March 14, 2019 at 6:46 pmThis 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 🙂
Anna@CrunchyCreamySweet says
March 16, 2019 at 7:16 pmHi 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
March 4, 2019 at 5:21 pmWhat kind of Salsa is being used?
Anna@CrunchyCreamySweet says
March 4, 2019 at 5:57 pmYou can use any salsa you like. I used mild.
Kim says
March 3, 2019 at 2:50 pmI don’t see the serving size? Does anyone know? Thank you
Andrea says
January 23, 2019 at 1:23 amI am obsessed with this salad! My favorite lunch for the past few weeks!
Lori says
January 12, 2019 at 11:30 pmLove this salad! It’s easy and perfect for my work lunch! Thank you!!
Mary says
December 12, 2018 at 7:19 pmJust made this today, yummy! This will be good all year long!
Jenn says
October 8, 2018 at 2:40 pmWhat if you do like cilantro…are there changes/additions you would recommend?
Anna@CrunchyCreamySweet says
October 18, 2018 at 4:38 pmNope, just enjoy it. 😀
dawn says
September 27, 2018 at 8:41 amwhats a serving size?
Anna@CrunchyCreamySweet says
October 18, 2018 at 4:39 pmAbout a cup.
Ashley says
August 15, 2018 at 2:28 pmThis was so easy and seriously yummy!
Anna@CrunchyCreamySweet says
August 15, 2018 at 11:26 pmYay! Thank you so much, Ashley!
Salad lover says
August 2, 2018 at 4:04 pmDo you rinse the black beans first?
Anna@CrunchyCreamySweet says
August 6, 2018 at 12:27 pmYep!
Martha says
July 31, 2018 at 12:11 amI 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!
Anna@CrunchyCreamySweet says
July 31, 2018 at 1:56 pmHi 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
May 28, 2018 at 4:45 pmTo jazz it up a tad, I added salt, pepper, cilantro, fresh squeezed lime juice and some Tabasco Habanero Sauce. So good!
Anna@CrunchyCreamySweet says
May 28, 2018 at 11:14 pmLoving your additions! Thank you!
Diane Mann says
May 14, 2018 at 7:26 pmMade this for dinner tonight and it was fabulous! Definitely a keeper!
Anna@CrunchyCreamySweet says
May 15, 2018 at 12:30 pmYay! That’s awesome, Diane! Thank you!
Rose says
April 26, 2018 at 6:13 pmMade 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!
Anna@CrunchyCreamySweet says
April 26, 2018 at 11:43 pmHi 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
April 25, 2018 at 12:50 pmI will prepare this salad for guess tomorrow but I can’t eat corn. What can I substitute that stays in the Mexican favor
Anna@CrunchyCreamySweet says
April 25, 2018 at 5:39 pmHi 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
January 25, 2018 at 8:36 pmWhat kind of salsa is that??
The translation of “salsa” is “sauce”
So is a tomato sauce? or chilli?
Anna@CrunchyCreamySweet says
January 27, 2018 at 3:20 pmHi Karla! Use any salsa you like on your tacos. Enjoy!
Sarah says
January 13, 2018 at 11:43 amYou 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
January 3, 2018 at 4:17 pmI love how easy it is to throw this together for how healthy it is! Thank you for sharing. This looks so good .
Jennifer says
October 8, 2017 at 9:05 amI 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?
Anna@CrunchyCreamySweet says
October 8, 2017 at 10:00 pmHi 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
August 19, 2017 at 6:07 pmI’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
July 10, 2017 at 10:31 amDo you have the calories listed?
Anna@CrunchyCreamySweet says
July 10, 2017 at 11:05 amHi April! According to MyFitnessPal is 169 calories per serving. Hope this helps! -Anna
Brandy | Nutmeg Nanny says
June 12, 2017 at 8:43 pmLove Bush’s beans! This is my kind of dish!
Krista says
May 30, 2017 at 4:31 pmThis salad sounds so good right now! I cant to take a fork to my screen!
cakespy says
May 29, 2017 at 6:01 amWow, 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 @ averie cooks says
May 23, 2017 at 10:43 amI love black beans, well all beans actually! I would devour this! Pinned!
Sues says
May 23, 2017 at 9:07 amI so love this idea!! Perfect to take to a summer barbecue or to eat as a meal on a really hot evening!