Description
Experience a burst of flavors with this vibrant Corn Taco Salad! Perfect for summer gatherings or casual weeknight dinners, this dish combines fresh corn, black beans, cherry tomatoes, and zesty lime for a refreshing meal. Top it off with crunchy tortilla chips for added texture and a fiesta in every bite. Satisfy your cravings with this easy-to-make salad that’s as colorful as it is delicious!
Ingredients
Scale
- 2 cups fresh corn kernels (or 1 can, drained)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh lime juice
- 1 ripe avocado, diced
- 1/4 cup fresh cilantro, chopped
- 2 tsp taco seasoning
- 1 cup tortilla chips, crumbled
Instructions
- Wash and chop all vegetables.
- Boil corn cobs for about 5 minutes if using fresh. Cool and cut off kernels.
- In a large bowl, mix corn, black beans, tomatoes, and onion.
- Stir in lime juice and taco seasoning until well combined.
- Gently add avocado and cilantro to the mixture.
- Top with crumbled tortilla chips just before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg