Colorful Corn Taco Salad Recipe for a Flavorful Feast

This vibrant Corn Taco Salad bursts with flavor and color, making every bite a celebration of freshness. Imagine crispy corn chips cradling a delightful mix of zesty beans, crunchy vegetables, and creamy dressing—your taste buds will dance in joy. Grilled Vegetable Soup.

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Corn Taco Salad is perfect for sunny picnics or casual weeknight dinners, bringing together friends and family over a bowl of deliciousness. The explosion of flavors and textures guarantees that you’ll be reaching for seconds (or thirds) before you even realize it! For more inspiration, check out this Savory Mexican Birria Tacos recipe.

I once made this Corn Taco Salad for a potluck, and everyone asked for the recipe—now it’s my go-to crowd-pleaser. Hearty Almond Greek Salad.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Corn: Opt for sweet, plump corn on the cob for the best flavor; frozen corn can work in a pinch.
• Black Beans: Use canned black beans for convenience; rinse them well to reduce sodium content.
• Cherry Tomatoes: These juicy gems add sweetness; choose vibrant red ones for maximum flavor.
• Red Onion: A little goes a long way; finely chop to avoid overpowering the other flavors.
• Avocado: Ripe avocados bring creaminess; cut them just before serving to prevent browning.
• Cilantro: Fresh cilantro adds brightness; if you’re not a fan, feel free to skip it.
• Lime Juice: Freshly squeezed lime juice elevates the salad’s tanginess; bottled juice just won’t cut it.
• Taco Seasoning: Store-bought or homemade seasoning adds that necessary kick; adjust based on your spice tolerance.
• Crispy Tortilla Chips: Choose your favorite brand or make your own by baking flat corn tortillas until golden and crunchy.

The full ingredients list, including measurements, is provided in the recipe card directly below. Beef Stroganoff Recipe.

Let’s Make it Together

Prep Your Ingredients: Start by gathering all your ingredients. Wash the corn under cold water and set aside. Drain and rinse black beans for that clean taste.

Cook the Corn (if using fresh): If you’re using fresh corn, boil it in salted water for about 5-7 minutes until tender. Let it cool before cutting off the kernels.

Mix Your Veggies: In a large bowl, combine the cooled corn kernels, black beans, chopped cherry tomatoes, diced red onion, and chopped cilantro. Stir gently to mix everything evenly.

Add Creaminess and Flavor: Drizzle fresh lime juice over the salad mixture and sprinkle taco seasoning to your preference. Toss gently until all ingredients are coated in zesty goodness.

Serve with Style!: Gently fold in diced avocado just before serving to keep it fresh. Present the salad on a large platter topped with crispy tortilla chips for that crunch factor.

Enjoy this colorful feast at your next gathering or as a light meal any day of the week!

Perfecting the Cooking Process

Start by prepping your ingredients: chop veggies first, then mix the dressing while the corn cools. This sequence speeds things up and ensures everything is fresh and flavorful.

Add Your Touch

Feel free to swap black beans for kidney beans or add grilled chicken for protein. Customize spices and toppings to match your taste buds; the possibilities are endless! Chicken Pita Pocket.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently to maintain texture, but it’s best enjoyed cold.

Sharing this recipe at a family gathering led to compliments galore! Everyone loved the freshness and asked for seconds, making it a hit I couldn’t stop making.

FAQ

What can I serve with corn taco salad?

Corn taco salad pairs well with grilled meats or tortilla chips for added crunch.

Can I make this salad ahead of time?

Yes, prepare it a few hours in advance but add dressing just before serving.

Is corn taco salad suitable for meal prep?

Absolutely! It stores well and can be enjoyed throughout the week without losing flavor.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Corn Taco Salad

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• Author: deleciouscorner
• Total Time: 22 minutes
• Yield: Serves 4

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Description

Corn Taco Salad is a flavorful, vibrant dish that combines crispy tortilla chips with zesty black beans, crunchy vegetables, and creamy avocado. Perfect for picnics or casual dinners, this colorful salad is a crowd-pleaser that can be customized to suit your taste. Quick to prepare and visually appealing, it is sure to impress at any gathering.

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Ingredients

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• 2 cups fresh corn (or 1 can, drained)
• 1 can (15 oz) black beans, rinsed
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1 ripe avocado, diced
• 1/4 cup fresh cilantro, chopped (optional)
• Juice of 1 lime
• 2 tsp taco seasoning
• 2 cups crispy tortilla chips

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Instructions

1. Prep the ingredients by washing and chopping the vegetables. If using fresh corn, boil it in salted water for about 5-7 minutes until tender. Let cool before cutting off the kernels.
2. In a large bowl, combine cooled corn, black beans, cherry tomatoes, red onion, and cilantro.
3. Drizzle lime juice over the mixture and sprinkle taco seasoning. Toss gently to coat all ingredients.
4. Just before serving, fold in diced avocado and serve topped with tortilla chips.

• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Category: Salad
• Method: Boiling/Mixing
• Cuisine: Mexican

Nutrition

• Serving Size: Approximately 1 cup (150g)
• Calories: 250
• Sugar: 3g
• Sodium: 370mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 9g
• Protein: 7g
• Cholesterol: 0mg