Black Bean Taco Salad

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5 from 1 review

This Black Bean Taco Salad is loaded with fun textures and colorful veggies to make a hearty and satisfying meal.


  • 2 cup Salad Greens
  • 1/2 can Black Beans, rinsed and drained
  • 1/2 cup Corn, fresh or frozen
  • 1/4 cup Cherry Tomatoes, sliced
  • 1/3 cup Mini Sweet Peppers, sliced (can sub regular Peppers)
  • 1/2 Small Red Onion, finely diced
  • 1/4 cup Cilantro, chopped
  • 1/4 cup Salsa
  • Juice of 1 Lime
  • 1 Corn Tortilla (optional)


  1. Rinse, prep and chop all of your veggies.
  2. If desired, cut one Corn Tortilla into thin, bite-sized strips. Place on a baking tray and Broil in the oven on HI, with the door ajar, for 5-7 minutes, or until the strips are golden brown and crispy.
  3. Add all of the veggies and beans to a large salad bowl. Top with Salsa and Lime for the dressing, and garnish with crispy Tortilla Strips.