Description
Corn Taco Salad is a vibrant, flavorful dish that brings a fiesta to your table. Bursting with crispy corn chips, zesty beans, fresh veggies, and a drizzle of creamy dressing, this salad is perfect for any occasion, from casual gatherings to summer barbecues. Ready in under 30 minutes, it’s not just a meal; it’s an experience that will leave your guests asking for seconds!
Ingredients
Scale
- 2 cups crispy corn tortilla chips
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup fresh corn kernels (grilled or canned)
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- 1/2 red onion, thinly sliced
- 1 cup shredded cheese (cheddar and Monterey Jack)
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp fresh lime juice
- 1/4 cup cilantro (optional)
Instructions
- Prepare your ingredients by chopping the tomatoes, onions, and avocados into bite-sized pieces.
- In a large bowl, layer the tortilla chips as the base.
- Add black beans, corn, cherry tomatoes, avocado, and red onion on top of the chips.
- Drizzle lime juice over the salad and sprinkle with salt. Optionally add cumin or chili powder for an extra kick.
- Top with shredded cheese and dollops of sour cream or Greek yogurt.
- Garnish with cilantro if desired and serve immediately while chips are crunchy.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg