Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (160)
Black Bean Taco Salad
NUTRITION · PER SERVING25M COOK
CAL 16%·PRO 33%
CARBS 47G59% OF CAL
10G FIBER7G SUGAR30G OTHER
FAT 9G26% OF CAL
4G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegetarian salad with black beans, corn, tomatoes, and crispy tortilla chips topped with creamy salsa dressing. Colorful and satisfying with Tex-Mex flavors.
mainmexicansaladbeans🌀 blender♨️ grillvegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2-3 cups chopped romaine lettuce
- 1 red bell pepper
- 1 cup black beans ((drained + rinsed if canned))
- 1 cup corn ((canned or steamed from fresh/frozen))
- 1/2 cup freshly diced or chopped tomatoes
- 1/4-1/3 cup sliced green onion ((greens and whites))
- 1/2 cup grated cheddar cheese
- 1/4 cup crushed tortilla chips
- 1/4 cup sour cream
- 2 TBSP red salsa
- 1/2 tsp ground cumin
- 1/8 tsp salt (or season to taste)
- 1/2 lime
At a glance
PER SERVING · TIME 25M
CAL 16%·PRO 33%
CARBS 47G59% OF CAL
10G FIBER7G SUGAR30G OTHER
FAT 9G26% OF CAL
4G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 241mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1066mg
- Calcium
- 197mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 241MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.