Best 7 Corn And Black Bean Taco Salad Recipes
**Kick off your culinary journey with a flavor-packed fiesta of textures and tastes!**
Get ready to tantalize your taste buds with a vibrant and delicious Corn and Black Bean Taco Salad that's sure to be the star of your next gathering. This colorful salad boasts a harmonious blend of fresh corn, hearty black beans, crisp lettuce, juicy tomatoes, zesty bell peppers, and creamy avocado, all tossed in a tangy and flavorful cilantro-lime dressing. The salad is not only a visual delight but also a nutritional powerhouse, packed with fiber, protein, and an array of vitamins and minerals. Served with a selection of crunchy tortilla chips or soft taco shells, this delightful salad transforms into a satisfying and customizable meal that caters to different dietary preferences. Unleash your creativity and experiment with additional toppings like shredded cheese, sour cream, or guacamole to elevate your taco salad to new heights of flavor and enjoyment. Whether you're hosting a casual get-together or simply seeking a wholesome and satisfying meal, this Corn and Black Bean Taco Salad is guaranteed to be a crowd-pleaser. Dive into the detailed recipe below and embark on a culinary adventure that celebrates the vibrant flavors of Mexican cuisine!
**Additional Recipes to Enrich Your Culinary Repertoire:**
1. **Creamy Avocado Dressing:** Discover the secret to the tantalizing dressing that brings the Corn and Black Bean Taco Salad to life. This simple yet flavorful recipe combines ripe avocados, tangy lime juice, fresh cilantro, and a touch of garlic to create a creamy and zesty dressing that perfectly complements the salad's vibrant ingredients.
2. **Homemade Tortilla Chips:** Elevate your taco salad experience with freshly made tortilla chips. This recipe guides you through the process of creating crispy, golden brown tortilla chips from scratch using simple ingredients like corn tortillas, oil, and salt. Enjoy the satisfaction of homemade chips that are far superior to store-bought options.
3. **Easy Guacamole:** No Mexican-inspired meal is complete without guacamole! This recipe takes you step-by-step through the process of creating a creamy, chunky, and flavorful guacamole using ripe avocados, fresh lime juice, cilantro, onion, garlic, and a touch of spice. Serve it as a dip or spread it on your taco salad to add an extra layer of richness and creaminess.
4. **Pico de Gallo:** Add a burst of freshness and acidity to your taco salad with this vibrant Pico de Gallo. This classic Mexican salsa is made with diced tomatoes, onions, cilantro, jalapeños, and lime juice. Its tangy and slightly spicy flavor perfectly balances the other components of the salad, creating a harmonious and well-rounded dish.
BLACK BEAN TACO SALAD
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!
Provided by Anna
Categories Salad
Time 10m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 208 kcal, Carbohydrate 34 g, Protein 8 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 387 mg, Fiber 9 g, Sugar 7 g, ServingSize 1 serving
CORN AND BLACK BEAN SALAD
This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
BLACK BEAN AND CORN TACOS
We eat meatless meals a few times a week, so I replaced the beef with nutty brown rice to bulk up these tacos. Sometimes I also like to swap in quinoa for the rice. -Kristin Rimkus, Snohomish, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a lightly oiled large nonstick skillet, saute onion and peppers until crisp-tender. Add the beans, tomatoes, cabbage, corn, taco seasoning, lime juice and garlic. Cook and stir over medium heat until vegetables are tender, 8-10 minutes. Stir in rice; heat through., Spoon bean mixture into taco shells. Top with cheese and sour cream.
Nutrition Facts : Calories 423 calories, Fat 12g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 682mg sodium, Carbohydrate 64g carbohydrate (12g sugars, Fiber 10g fiber), Protein 17g protein.
EASY BLACK BEAN TACO SALAD
Perfect for busy nights! My family asks for this weekly. Optional add-ins: sliced avocado, guacamole, and black olives.
Provided by TZYGANIA
Categories Salad Taco Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes.
- Place black beans into a saucepan and bring to a simmer over medium heat.
- Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans. Repeat with remaining ingredients to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over the salads. Generously garnish with sour cream and tortilla chips.
Nutrition Facts : Calories 1038.7 calories, Carbohydrate 83.7 g, Cholesterol 143.8 mg, Fat 58.6 g, Fiber 14.6 g, Protein 47.2 g, SaturatedFat 26.8 g, Sodium 2127.8 mg, Sugar 6.9 g
BLACK BEAN AND CORN SALAD
For a light lunch, try Rachael Ray's Black Bean and Corn Salad recipe from 30 Minute Meals on Food Network. A touch of cumin adds savory warmth to this dish.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
Nutrition Facts : Calories 257 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 477 milligrams, Carbohydrate 37 grams, Fiber 10 grams, Protein 9 grams, Sugar 4 grams
SOUTHWESTERN CORN AND BLACK BEAN SKILLET
A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Corn
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
- Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 19.1 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 238.1 mg, Sugar 2.2 g
BLACK BEAN AND CORN SALAD II
This salad is very colorful and includes a very tasty lime dressing.
Provided by Jen
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
- In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 35.1 g, Fat 24.5 g, Fiber 12.2 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 829.7 mg, Sugar 4.1 g
Tips:
- Use fresh ingredients: Fresh corn, black beans, and tomatoes will give your salad the best flavor. If you can't find fresh corn, you can use frozen or canned corn, but be sure to drain it well.
- Choose ripe avocados: Ripe avocados will be easy to peel and mash. If your avocados are not ripe, you can try ripening them by placing them in a paper bag with an apple or banana.
- Use a variety of toppings: The toppings you use on your taco salad can really make a difference in the flavor. Try using a variety of toppings, such as shredded cheese, sour cream, guacamole, salsa, and chopped cilantro.
- Don't overdress the salad: A little bit of dressing goes a long way. If you add too much dressing, the salad will become soggy.
- Serve immediately: Taco salad is best when served immediately. If you need to make it ahead of time, you can prepare the salad and dressing separately and then assemble them just before serving.
Conclusion:
Corn and black bean taco salad is a delicious and healthy meal that is perfect for a weeknight dinner or a potluck. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, this salad is sure to please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
