Black Bean Taco Salad

 

From the website Peas and Crayons; makes 4 side servings

INGREDIENTS

2-3 cups chopped romaine lettuce
1 red bell pepper
1 cup black beans (drained + rinsed if canned)
1 cup corn (canned or steamed from fresh/frozen)
1/2 cup freshly diced or chopped tomatoes
1/4-1/3 cup sliced green onion (greens and whites)
1/2 cup grated cheddar cheese
1/4 cup crushed tortilla chips

For the creamy dressing

1/4 cup sour cream
2 Tbl red salsa
1/2 tsp ground cumin
1/8 tsp salt or season to taste
1/2 lime

PREPARATION

1.  To make the dressing, combine sour cream with salsa, cumin, and salt. 

2. Juice half a lime and whisk into the dressing. If your salsa is chunky and you'd like a more uniform dressing, simply puree using a blender or immersion blender. Set aside.

3. For the salad, cook corn via your favorite method. You can grill or boil it right on the cobb then cut it off for this salad, or simply steam from frozen.

4. Finely chop all your veggies except black beans:  romaine lettuce, bell pepper, and tomatoes, and thinly chop/slice green onion. 

5. Combine with black beans, corn, crushed tortilla chips, and grated cheese. Toss to combine.

6. Toss salad in a few spoonfuls of dressing and mix to coat right before serving. Serve with extra toppings/dressing on the size for a custom salad.