Speedy Taco Salad with Black Beans and Corn
A refreshing, protein-rich salad that combines bold taco flavors with fresh veggies, black beans, and corn for a 15-minute dinner ready in no time. This mexican-inspired quick meals (vegetarian) ready in about 10 minutes pairs mixed greens, canned and rinsed black beans, frozen and thawed corn for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 5 oz mixed greens
- 1/2 cup, canned and rinsed black beans
- 1/2 cup, frozen and thawed corn
- 1/4, finely diced red onion
- 1/2 cup, halved cherry tomatoes
- 1/4 cup, shredded cheddar cheese
- 1/4, diced avocado
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 cup, crushed corn chips
Instructions
- Step 1: In a large bowl, combine 5 oz mixed greens, 1/2 cup rinsed black beans, 1/2 cup thawed corn, 1/4 diced red onion, and 1/2 halved cherry tomatoes.
- Step 2: In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp chili powder, 1/4 tsp cumin, 1/4 tsp salt, and 1/8 tsp black pepper to create the dressing.
- Step 3: Drizzle the dressing over the salad and toss gently until evenly coated.
- Step 4: Top with 1/4 cup shredded cheddar cheese, 1/4 diced avocado, and 1/4 cup crushed corn chips just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Speedy Taco Salad with Black Beans and Corn take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Speedy Taco Salad with Black Beans and Corn?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed greens from drying out.
Can I substitute ingredients in Speedy Taco Salad with Black Beans and Corn?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Speedy Taco Salad with Black Beans and Corn for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Speedy Taco Salad with Black Beans and Corn vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
