Description
Corn Taco Salad is a vibrant and refreshing dish that brings together the sweetness of corn, the zestiness of lime, and the creaminess of avocado. Perfect for taco night or any gathering, this salad is packed with colorful ingredients and textures that will delight your taste buds. Easy to prepare and customizable, it’s a guaranteed crowd-pleaser that will leave everyone asking for more.
Ingredients
Scale
- 2 cups fresh corn kernels (about 2 ears)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 4 cups romaine lettuce, chopped
- 1 ripe avocado, diced
- ¼ cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tsp taco seasoning
Instructions
- Prep Your Ingredients: Wash all produce under cool water. Chop lettuce and halve cherry tomatoes.
- Cook the Corn: Boil fresh corn until tender (5-7 minutes), then cut off kernels. For canned corn, simply drain and rinse.
- Combine Base Ingredients: In a large bowl, mix lettuce, black beans, corn, and cherry tomatoes gently.
- Add Flavorful Elements: Fold in diced avocado and cilantro. Squeeze lime juice over the mixture and sprinkle with taco seasoning.
- Toss and Serve: Gently mix everything together while being careful not to mash the avocados. Serve immediately with tortilla chips or as a taco filling.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling/Tossing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 3g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Substitute black beans with kidney beans for a twist. Add sliced jalapeños for extra heat. For meal prep, store ingredients separately to keep freshness.