A festival of textures and colors! This salad combines the crunch of fresh peppers and corn with the creaminess of avocado, all tied together by a smoky, yogurt-based taco dressing.
15 Minutes
Vegetarian
Zesty
The Salad Base
- 2 heads Romaine Lettuce (chopped)
- 1 can Black Beans (rinsed)
- 1 cup Corn (fresh, frozen, or canned)
- 1 Bell Pepper (any color, diced)
- 1 cup Cherry Tomatoes (halved)
- 1 Avocado (diced)
- 1/4 cup Red Onion (finely diced)
Creamy Taco Dressing
- 1/2 cup Greek Yogurt or Sour Cream
- 1 tbsp Taco Seasoning
- 1 tbsp Lime Juice
- 1 tbsp Olive Oil
- 1 tsp Honey (optional)
- Splash of Water (to thin)
Easy Preparation
- Whisk the Dressing: In a small bowl, whisk the yogurt, taco seasoning, lime juice, oil, and honey. Add water a teaspoon at a time until it reaches a pourable consistency.
- Chop the Veggies: Ensure all vegetables are chopped into bite-sized pieces so you get a bit of everything in every forkful.
- Toss: Place the romaine in a large bowl. Layer the beans, corn, peppers, onions, and tomatoes on top.
- Serve: Drizzle with the dressing and toss gently. Add the avocado at the very end to keep it from mashing.
Pro Tip: Top with crushed tortilla chips or roasted pepitas just before serving for an extra crunch!
