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Homemade Meatless Taco Salad with Creamy Cilantro Dressing


  • 1 14- ounce can black beans
  • 1 cup frozen corn thawed
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 head iceberg lettuce washed and torn into bite sized pieces
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup red and yellow peppers diced
  • optional: avocado shredded cheddar cheese
  • Dressing:
  • 1 cup loosely packed cilantro leaves stems removed
  • 1/2 cup sour cream
  • 2 cloves garlic
  • juice 1 lime
  • pinch of salt
  • 2 teaspoons apple cider vinegar


  1. In a large skillet over low heat, warm the beans and corn with the chili power and cumin just until fragrant. Turn off heat and allow to cool while assembling the salad.
  2. To a large salad bowl, add the lettuce, tomatoes and peppers. Add the bean and corn mixture and toss.
  3. Add all dressing ingredients to the work bowl of a food processor. Pulse until dressing is smooth. Top salad with dressing.
  4. Top with optional avocado and cheese. Serve.