Warm Corn and Black Bean Taco Salad with Creamy Lime Dressing

This vibrant taco salad is a celebration of contrasts: warm and cool, crunchy and creamy, earthy and bright. Charred corn brings out natural sweetness, while seasoned black beans add savory depth. Tossed with fresh lettuce, tangy pico de gallo and crunchy tortilla chips, every bite is a delight.

Finished with a zesty lime dressing, this 20-minute meal is perfect for busy weeknights when you crave something fresh, satisfying and completely plant-based.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Pico de GalloView ingredient guideLike ingredientDislike ingredient

0.5 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Rinse and drain the black beans. Pat dry with a paper towel. Husk the corn and cut the kernels off the cob.
2. In a small bowl, whisk together the vegan mayonnaise, juice from half the lime and a pinch of salt and pepper to make the creamy lime dressing. Set aside.
3. Heat a large skillet over medium-high heat. Add 1 teaspoon cooking oil. Add the corn kernels and cook undisturbed for 2-3 minutes until charred. Stir and cook another 1-2 minutes. Transfer to a plate.
4. In the same skillet, add the black beans and fajita spice blend. Cook for 1-2 minutes until heated through and fragrant. Remove from heat.
5. In a large bowl, combine the baby lettuce, charred corn, seasoned black beans and pico de gallo. Toss gently.
6. Crumble the tortilla chips over the salad. Drizzle with the creamy lime dressing and garnish with fresh cilantro leaves. Serve immediately.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, thawed frozen corn works well. Pat dry before cooking to get a good char.

How can I make this salad gluten-free?

The recipe is already gluten-free as written. Ensure your tortilla chips are certified gluten-free if needed.

Can I prepare the dressing ahead of time?

Absolutely! The creamy lime dressing can be made up to 2 days in advance and stored in the fridge.