This week I brought taco salads back in a big way with this p lant-based bowl that’s hearty and filling without the traditional shell exterior.
You just need fresh veggies, black bean protein, and some simple dressings to make this vegan and gluten-free taco salad.
We start with a simple shredded romaine lettuce base.
If you’re like me, you’re so into the dark leafy greens that you forget little ‘ole romaine is actually quite tasty too.
Because the salad is so simplistic, the dressings and garnishes are what really make this salad shine.
I like adding salsa, hot sauce, fresh squeezed lime, and yogurt.
Black Bean Taco Salad Recipe
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!
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 6 Servings 1x
Ingredients
for the dressing:
- 1/4cup salsa
- 1/2cup sour cream
- 3/4tsp ground cumin
for the salad:
- 3mini sweet red and orange peppers chopped
- 1/2medium red onion chopped
- 3cups chopped Romaine lettuce
- 1 15oz can BUSH’S® Black Beans rinsed and drained well
- 1 15oz can whole kernel sweet corn rinsed and drained well
Instructions
-
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.
Notes
If making a day ahead, store in fridge with onion and dressing in separate containers.