Taco Salad with Black Beans
with avocados / sour cream / cheese / chipotle lime dressing
Taco salads make for a fun and lighter twist on classic tacos. A quick mix of black beans and frozen corn makes the base of these salads, but don't miss all the other flavor-packed ingredients including a spicy and tart chipotle lime dressing.
Ingredients
- Lettuce, iceburg - 16 leaves , chopped
- Tomatoes, cherry - 24 , halved
- Avocados - 1 , sliced
- Beans, black (14 oz / 397 g) - 1 can , rinsed and drained
- Corn, frozen - 2 cups
- Oil, cooking - 1 Tbsp
- Sour cream - 1/2 cup
- Cheese, Mexican blend - 3/4 cup
- Tortilla chips - 20
- Garlic - 1 clove , peeled
- Oil, cooking - 3 Tbsp
- Limes - 1/2 , zest and juice of
- Soy sauce, low-sodium - 2 tsp
- Honey - 2 tsp
- Chipotle pepper (canned, found usually in adobo sauce) - 1/4
- Paprika, smoked - 1/4 tsp
- Yogurt, plain or Greek (sub sour cream) - 1 Tbsp
Prep
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Make dressing - Place garlic, oil, lime zest and juice, honey, soy sauce, chipotle pepper and paprika into food processor or blender and puree until smooth. Season to taste with salt, pepper, a bit more honey or an additional portion of chipotle pepper (if you like more spice). (Can be done up to 5 days ahead)
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Lettuce / Tomatoes - Prep as directed. (Can be done up to 2 days ahead)
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Avocados - Slice avocados.
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Beans / Corn - Combine in a colander and run under warm tap water to rinse beans and defrost corn.
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Make
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Heat a skillet or frying pan over medium heat. Add cooking oil. Saute black beans and corn until corn begins to blacken in spots, 4 to 5 minutes. Season with some salt and pepper.
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Assemble salads by topping lettuce with black bean and corn mixture, tomatoes, avocados, sour cream and cheese. Whisk reserved dressing with yogurt and pour over salad just before serving. Enjoy with tortilla chips crumbled over top or served on the side!
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