Black Bean Taco Salad

A healthy, cool salad with fresh taco flavors.

This is the easiest salad to make, because you assemble the black bean topping in advance.

Black Bean Taco Salad | 2 Salads

4 Cups lettuce

1 1/2 Cup Black Bean Salad (below)

1 Jalapeño, seeded and sliced

2 TBS Sour Cream

1 Avocado, halved and thinly sliced

Frito Scoops or Tortilla Chips (optional)

Steps

• Make the black bean salad (below) at least one hour prior so the flavors meld.

• To a salad bowl or plate, add 2 cups of lettuce.

• Stir the black bean salad to distribute any dressing that has settled. Scoop 3/4 cup black bean salad on top of the lettuce.

• Top with jalapeño and 1 TBS of sour cream.

• Add 1/2 avocado, sliced, and a handful of chips to the side.

• Drizzle with olive oil and add a grind of fresh black pepper.

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Black Bean Salad | 6 1/2 Cups

Just the Recipe

2 cans Black Beans (about 4 cups)

1 can Sweet Corn (about 1 cup if using fresh)

1 C. Diced tomatoes

1/2 C. Diced Scallions/Green Onions

1 C. Freshly Chopped Cilantro

1/2 C. Fresh Squeezed Lime Juice

From the Pantry

Olive Oil

1 tsp. Cumin

Pinch of Cayenne

Kosher Salt

Freshly Ground Pepper

Steps

• Dice the tomatoes.

• Chop the scallions and cilantro.

• In a large bowl, add 1/2 cup of olive oil, the juice of the lime, 1 tsp. salt, 1 tsp. pepper, 1 tsp. Cumin and pinch of Cayenne (skip if you’re not a fan of heat). Whisk together.

• Add the black beans, corn, tomatoes, scallions, and cilantro to the bowl. Stir to combine.

• Chill in the refrigerator for up to 5 days.

This vegetarian salad can easily be made vegan by skipping the sour cream.

#Kitchen Acumen Tips:

• To thinly slice an avocado, split in half and carefully remove the pit. Gently pull off the peel. Place a half, flat side down on a cutting board and use a sharp kitchen knife to gently and thinly slice. Use the knife to lift and transfer to the salad bowl. Thin slices can be easily shaped into swirls for a more decorative look.

• At the height of the summer, I buy dozens of ears of corn. I’ll make more than we can eat and cut the rest off the cob and store it in pint-size freezer bags to enjoy fresh summer flavors in the winter.

• You can use the Black Bean Salad in many ways. Other options include:

  • Topping for nachos

  • As a stand alone dip or as a layer in layered Mexican dip

    • For a layered dip starting at the bottom layer: refried pinto beans, black bean salad, sour cream, guacamole, shredded cheese, top with scallions and/or sliced jalapeno peppers

  • Add to a shallow baking dish with 1 cup of shredded cheese and bake until bubbly. Eat with tortilla scoops for a cheesy, savory taco dip.

  • Mix 1 1/2 cup rice, 1 1/2 cup black bean salad, and 1 cup cheese. Stuff halved bell peppers with the mixture and top with extra cheese. Bake.

  • On top of or as a side for roasted fish or chicken

• Making your own black beans? Here’s how to make them in the Instant Pot.