Discover the Spicy and Refreshing Flavor of Mexican Black Bean Salad
Get ready to transport your taste buds south of the border with this delicious Mexican Black Bean Salad. Packed with fresh ingredients and bold flavors, this salad is a perfect addition to any summer gathering or weeknight dinner.
The combination of black beans, corn, bell peppers, cilantro, and red onions creates a colorful fiesta on your plate. The crispy tortilla strips add the perfect crunch while the tangy lime dressing ties all the flavors together. This salad is not only delicious but also healthy and filling thanks to the protein-rich black beans. So grab your sombrero and get ready for a flavor explosion!
Fresh and delicious, this salad makes a great lunch or light dinner. For heartier appetites, feel free to add cooked chicken, shrimp, or ground beef.
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4
Ingredients:
1 T. Extra Virgin Olive Oil
4 6” Flour Tortillas, quartered and sliced into thin strips
1 t. Ground Cumin
1 t. Smoked Paprika
1 Medium Head Iceberg Lettuce, thinly sliced (approximately 4 cups)
1 14-oz. can of Black Beans, rinsed and drained
1 14-oz. can of Corn, rinsed and drained
1 Red bell pepper, thinly sliced
1 Red onion, thinly sliced
1 Avocado, peeled and pitted ( Try this peeler to make this easier)
1/4 c. Sour Cream
2 Medium Limes, juiced
1/2 c. Cilantro, roughly chopped
1/4 c. Cotija cheese, crumbled
Sea salt and black pepper, to taste
Directions
- Preheat the oven to 400° degrees F.
- On a rimmed baking sheet, toss the tortilla strips with olive oil, ground cumin, and smoked paprika. Season to taste with salt and pepper.
- Place in oven and bake 10-12 minutes until crispy and golden brown. Remove from oven and set aside to cool.
- In a large salad bowl, toss the lettuce, black beans, corn, red pepper, and red onion. Season with salt and pepper to taste.
- Add the avocado, sour cream, and lime juice to a blender and blend until smooth and creamy. Pour the dressing over the salad and toss to combine.
- Top the salad with the crispy tortilla strips and sprinkle with cilantro and cotija cheese.
- Enjoy!
Overall, this Mexican Black Bean & Corn Salad with Crispy Tortilla Strips is a dish that will have your taste buds singing with joy. The combination of fresh ingredients and crunchy tortilla strips provides the perfect balance of textures and flavors. Whether you’re looking for a quick lunch or a tasty side dish for your next barbecue, this salad is sure to impress. So go ahead and give it a try – your taste buds (and stomach) will thank you! Don’t forget to share this recipe with your friends so they too can enjoy this delicious meal!
And after the salad serve this strawberry shortcake for a sweet treat.
Spicy and Refreshing Flavor of Mexican Black Bean Salad
Ingredients
- 1 T. Extra Virgin Olive Oil
- 4 6” Flour Tortillas, quartered and sliced into thin strips
- 1 t. Ground Cumin
- 1 t. Smoked Paprika
- 1 Medium Head Iceberg Lettuce, thinly sliced (approximately 4 cups)
- 1 14-oz. can of Black Beans, rinsed and drained
- 1 14-oz. can of Corn, rinsed and drained
- 1 Red bell pepper, thinly sliced
- 1 Red onion, thinly sliced
- 1 Avocado, peeled and pitted
- 1/4 c. Sour Cream
- 2 Medium Limes, juiced
- 1/2 c. Cilantro, roughly chopped
- 1/4 c. Cotija cheese, crumbled
- Sea salt and black pepper, to taste
Instructions
- Preheat the oven to 400° degrees F.
- On a rimmed baking sheet, toss the tortilla strips with olive oil, ground cumin, and smoked paprika. Season to taste with salt and pepper.
- Place in oven and bake 10-12 minutes until crispy and golden brown. Remove from oven and set aside to cool.
- In a large salad bowl, toss the lettuce, black beans, corn, red pepper, and red onion. Season with salt and pepper to taste.
- Add the avocado, sour cream, and lime juice to a blender and blend until smooth and creamy. Pour the dressing over the salad and toss to combine.
- Top the salad with the crispy tortilla strips and sprinkle with cilantro and cotija cheese.
- Enjoy!
