CORN AND BLACK BEAN TACO SALAD
Steps:
- Place a large skillet over medium heat and add the oil. Add the diced onion. Cook, stirring frequently, until the onions begin to soften. Add the green bell pepper, chili powder, cumin and salt. Cook for about 3 minutes until the peppers begin to soften. Add the corn and cook for about 3 minutes. Add the black beans and the water and continue cooking for about 7 - 10 minutes over medium heat until the water is almost evaporated. Remove from the heat, let cool and then refrigerate. While the corn and black bean mixture is cooling slice the lettuce and the tomatoes. Shred the cheese. When ready to assemble place the broken taco shells in the bottom of a large bowl. Top with the lettuce and then the corn and black bean mixture. Arrange the tomato wedges around the edges. Top with the shredded cheese, then spoon the sour cream on top and serve.
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nouman usman
[email protected]This salad is a great way to enjoy the flavors of summer.
Amiaya Lovell
[email protected]I've never made a corn and black bean taco salad before, but this recipe was easy to follow and the results were delicious.
Simeon Mix
[email protected]This salad is a great way to get your kids to eat their vegetables.
snowwhit
[email protected]I love that this salad is so versatile. You can add or remove ingredients depending on your preferences.
Ahmed Hamada
[email protected]This salad is a great way to use up leftover grilled corn.
chota Baadshah
[email protected]I've made this salad with different kinds of beans and it's always delicious. It's a great way to experiment with different flavors.
ISAH ILIYA
[email protected]This salad is a great make-ahead meal. It's perfect for busy weeknights.
Mukisa Bruno
[email protected]I love the dressing for this salad. It's so tangy and flavorful.
Emmanuel Addison
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Elliot Nkhoma
[email protected]I wasn't sure how I would like this salad, but I was pleasantly surprised. It's so light and flavorful. I will definitely be making this again.
Asraful Islam Musa
[email protected]This salad is a great way to use up leftover corn and black beans. It's also a great option for a vegan or vegetarian meal.
Zachary Owen
[email protected]I love this salad! It's so refreshing and flavorful. I always add extra cilantro and avocado.
Amir Shehanshah
[email protected]This is my go-to recipe for a quick and easy weeknight meal. It's healthy and filling, and I can always find the ingredients in my pantry.
Wasiu Lawal
[email protected]I've made this salad a few times now and it's always a crowd-pleaser. It's so easy to make and it's always delicious.
hulda flores
[email protected]This salad was a hit at my last potluck! Everyone loved the combination of flavors and textures. I especially liked the addition of the black beans, which added a nice protein boost.