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Black Bean Taco Salad Recipe

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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.

Black Bean Taco Salad A Black Bean Taco Salad Recipe

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!

black bean taco salad 2 Black Bean Taco Salad Recipe

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.

black bean taco salad 4 Black Bean Taco Salad Recipe

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.

black bean taco salad 6 Black Bean Taco Salad Recipe

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

black bean taco salad 5 Black Bean Taco Salad Recipe

Want more? Check out my new recipe for Roasted Sweet Potato Black Bean Quinoa Salad! It’s delicious!

pin it button Black Bean Taco Salad Recipe

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! 😀

4.95 from 18 votes
Black Bean Taco Salad A 150x150 Black Bean Taco Salad Recipe
Print
Black Bean Taco Salad
Prep Time
10 mins
Total Time
10 mins
 
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!
Course: Salad
Cuisine: American, Mexican
Keyword: black bean taco salad, vegetarian taco salad
Servings: 6 people
Calories: 208 kcal
Author: Anna
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
  • 1/2 medium red onion chopped
!for the dressing:
  • 1/2 cup sour cream
  • 1/4 cup salsa
  • 3/4 tsp ground cumin
US Customary - Metric
Instructions
  1. Place lettuce, black beans, sweet corn, peppers and onion in a large mixing bowl. Toss gently together.
  2. In a mini blender, combine sour cream, salsa and cumin. Blend until smooth. Pour dressing over salad. Toss gently to coat.
  3. Serve immediately or refrigerate for 2 hours before serving.
Recipe Notes

If making a day ahead, store in fridge with onion and dressing in separate containers.

Nutrition Facts
Black Bean Taco Salad
Amount Per Serving
Calories 208 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 9mg3%
Sodium 387mg17%
Potassium 652mg19%
Carbohydrates 34g11%
Fiber 9g38%
Sugar 7g8%
Protein 8g16%
Vitamin A 4280IU86%
Vitamin C 84.2mg102%
Calcium 69mg7%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

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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.

 

Reader Interactions

Comments

  2. 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!

    Reply

  3. 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

  5. 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?

    Reply

    • 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.

      Reply

  6. 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!

    Reply

  7. 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!

    Reply

  8. Jenny says

    I have been searching for healthy delicious recipes for summer nights. This one is perfect. Quick, simple, healthful and delish.

    Reply

  9. 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…

    Reply

  10. 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.

    Reply

  11. 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!!!

    Reply

  12. 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 🙂

    Reply

  22. 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!

    Reply

  23. E says

    To jazz it up a tad, I added salt, pepper, cilantro, fresh squeezed lime juice and some Tabasco Habanero Sauce. So good!

    Reply

  25. 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!

    Reply

  26. 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

    Reply

  28. 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.

    Reply

  30. 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?

    Reply

  31. 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.

    Reply

  35. 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.

    Reply

  37. 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!

    Reply

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