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.
Ingredients
Scale
- 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
Instructions
- 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.
- In a large bowl, combine cooled corn, black beans, cherry tomatoes, red onion, and cilantro.
- Drizzle lime juice over the mixture and sprinkle taco seasoning. Toss gently to coat all ingredients.
- 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