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.
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!
Notes
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.
Tried this recipe?Let us know how it was!