Description
Corn Taco Salad is a vibrant and refreshing dish that combines the sweetness of fresh corn with the crunch of garden vegetables and the creaminess of avocado. This easy-to-make salad is perfect for summer barbecues or casual weeknight dinners, offering a delightful explosion of flavors in every bite. With its colorful presentation and customizable ingredients, this Corn Taco Salad is sure to be a hit at your next gathering!
Ingredients
Scale
- 2 cups fresh corn (about 3 ears)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup diced tomatoes
- 1 ripe avocado, diced
- 2 cups shredded romaine lettuce
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lime
Instructions
- Gather all ingredients and rinse the black beans.
- In a large bowl, combine corn, black beans, diced tomatoes, and lettuce; toss gently to mix.
- Carefully fold in diced avocado and shredded cheese.
- Drizzle lime juice over the salad, adding optional seasonings like cumin or chili powder for extra flavor.
- Serve in bowls topped with a dollop of sour cream or Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg
Keywords: - For added protein, top with grilled chicken or ground turkey. - Substitute black beans with kidney beans for variety. - Incorporate chopped cilantro or jalapeños for an extra kick.