Black Bean and Corn Taco Salad with Lime Crema

• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 4 cups torn romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely diced
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled tortilla chips
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lime juice
• 1/2 teaspoon lime zest

Steps

1. 1 In a large bowl, combine black beans, corn, romaine lettuce, cherry tomatoes, and red onion.
2. 2 Sprinkle with cheddar cheese and crumbled tortilla chips.
3. 3 Garnish with chopped cilantro.
4. 4 For the lime crema, whisk together sour cream, mayonnaise, lime juice, and lime zest in a small bowl.
5. 5 Drizzle lime crema over the top of the salad before serving.

Equipment

• Large mixing bowl
• Whisk

Variations

• Add grilled chicken or shrimp for a heartier meal.
• Swap cheddar cheese for cotija for a more authentic Mexican flavor.

Substitutions

• Use Greek yogurt in place of sour cream for a healthier option.
• Substitute fresh corn for canned if in season.

Pairings

• Warm corn tortillas
• Guacamole
• Fresh mango salsa

Nutrition

Tips

• For extra spice, add a dash of hot sauce to the lime crema.
• Customize with your favorite taco toppings like avocado or jalapeños.

Storage

Store salad and crema separately in airtight containers in the fridge for up to 2 days. Stir gently before serving.

Freezing: This salad does not freeze well due to the texture changes in lettuce and crema.

Serving Suggestions

• Serve with warm flour tortillas on the side.
• Pair with a refreshing limeade or a cold Mexican beer.

FAQ