Description
Corn Taco Salad is a vibrant and refreshing dish that captures the essence of summer gatherings. Bursting with sweet corn, crunchy veggies, and creamy avocado, this salad is a delightful combination of flavors and textures. Perfect for barbecues or quick weeknight dinners, it’s easy to customize based on your preferences, making it a crowd-pleaser that will keep everyone coming back for seconds.
Ingredients
Scale
- 2 cups fresh corn (or 1 can, drained)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 can (15 oz) black beans, rinsed and drained
- 1 ripe avocado, diced
- 4 cups romaine lettuce, chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tsp taco seasoning
Instructions
- Gather all ingredients.
- In a large mixing bowl, add chopped romaine lettuce as the base.
- Dice cherry tomatoes and slice red onion; add to the bowl.
- Incorporate black beans and fresh corn.
- Squeeze lime juice over the mixture and sprinkle taco seasoning. Toss gently to combine.
- Fold in diced avocado carefully to maintain its texture.
- Serve immediately, garnished with cilantro and tortilla chips on the side.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups (300g)
- Calories: 350
- Sugar: 7g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg
Keywords: - For extra flavor, marinate the black beans in lime juice before adding them to the salad. - Swap black beans for chickpeas or pinto beans if desired.