Ingredients
Scale
- 1 can (15 oz) of black beans, drained and rinsed
- 1 big head of crisp romaine lettuce, chopped
- 1 cup grape tomatoes, halved or quartered
- 1 cup corn (frozen, canned, or fresh off the cob)
- 1 avocado, chunked or sliced (optional)
- ½ cup shredded cheddar cheese (or pepper jack)
- Green onions or red onion, chopped
- 1 small lime, cut into wedges
- Tortilla chips, crumbled (for topping)
- Salsa or your favorite taco dressing
Instructions
- Grab your biggest salad bowl and toss in the chopped lettuce.
- Layer in the black beans, corn, and tomatoes, and scatter the onions and cheese.
- Gently toss the salad, adding avocado at the end and squeezing lime juice across everything.
- Sprinkle chips across the top or serve on the side for extra crunch.
- Drizzle on plenty of salsa or taco dressing.
Notes
Keep chips and dressing separate if meal prepping to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg