CORN AND BLACK BEAN TACO SALAD
Steps:
- Place a large skillet over medium heat and add the oil. Add the diced onion. Cook, stirring frequently, until the onions begin to soften. Add the green bell pepper, chili powder, cumin and salt. Cook for about 3 minutes until the peppers begin to soften. Add the corn and cook for about 3 minutes. Add the black beans and the water and continue cooking for about 7 - 10 minutes over medium heat until the water is almost evaporated. Remove from the heat, let cool and then refrigerate. While the corn and black bean mixture is cooling slice the lettuce and the tomatoes. Shred the cheese. When ready to assemble place the broken taco shells in the bottom of a large bowl. Top with the lettuce and then the corn and black bean mixture. Arrange the tomato wedges around the edges. Top with the shredded cheese, then spoon the sour cream on top and serve.
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Juozas Rudnickas123
[email protected]I'm going to make this salad for my next party. I think my guests will love it.
Sophie Taningco
[email protected]This salad is a great way to get your daily dose of vegetables.
SF Soyfor
[email protected]I can't wait to try this salad! It looks so delicious.
Ammaya Gray
[email protected]This salad is perfect for a summer picnic or potluck.
Moaz A Maher
[email protected]I'm so glad I found this recipe! It's a new favorite in our house.
Daneil Kim
[email protected]This salad is a great way to use up leftover corn and black beans.
Md Bashar
[email protected]I love that this salad is so versatile. I can add or remove ingredients to suit my taste.
Sumon Beppary
[email protected]This salad is so easy to make and it's perfect for a quick and healthy meal.
Roseodemi Metseagharun
[email protected]I made this salad for my family last night and they loved it! Even my picky eater son ate two helpings.
Muhammad Arzaf
[email protected]This is the most delicious taco salad I have ever had! The combination of flavors is perfect, and the salad is so refreshing.