Easy and Not So Boring Black Bean Fiesta Salad
My favorite veggies including roasted bell pepper with Southwestern flavor creamy dressing.
Equipment
- baking sheet pan
- Serving bowl
- Spatula
- knife
- cutting board
- Scissors
Ingredients
- 1 red bell pepper, halved, deseed
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper or red chili pepper flakes
- 1 teaspoon salt
- 1 15 oz. canned black beans, rinsed and drained
- 1 cup frozen corn
- 1 Roma tomato, deseed, small diced
- 1/4 cup red onion, small diced
- 2 cups Romaine lettuce, shredded
- 1/2 avocado, thinly sliced
FOR THE DRESSING
- 1/2 cup Greek yogurt
- 2 teaspoons taco seasonings
- 1/4 cup salsa
- 1 tablespoon heavy cream or milk
- 1 teaspoon salt
- 1/2 teaspoon ground pepper or red chili pepper flakes
Instructions
- Preheat the oven to 450ºF. Line a baking sheet pan with parchment paper. Lay the bell pepper onto the pan skin side up. Drizzle with olive oil, season with salt and pepper. Bake for 15-20 minutes or until the skin blister and the pepper is tender. Cool, peel, cut into bite- sized pieces.
- In a bowl combine, black beans, corn, tomato, roasted pepper, red onion, lettuce, and sliced avocado.
- Make the dressing. In a measuring cup or small bowl, combine Greek yogurt, taco seasoning, salsa, cream, salt, and pepper, stir to mix.
- Scoop a couple of tablespoons of dressing into a ziplock bag, snip the tip. Squeeze the bag and drizzle onto the Fiesta Salad.
- Toss everything until well coated with the creamy dressing. Serve immedialy.
Notes
- Is this salad good with taco meat? Of course!
- Have a tender cut beef, or buy a sirloin, cut them into thin strips then season with the taco seasoning. Grilled or pan-fried is great, then add to the salad.
- You can use chicken also.
- Add Mexican rice to make a burrito. Generously drizzle with the dressing, and you're good to go!
- This salad is also great with cheese, either with Mexican cheese or sharp cheddar.
