Thought we might need something on the lighter side after our Valentine’s Day treats. I really love all the fresh vibrant colors going on in this salad. Inspired by the classic taco salad, I was so close to adding ground beef and nacho flavored Doritos but stopped at the last minute because I really was craving something light and fresh. It’s one of those salads you can switch up and use whatever ingredients you think would taste good.
The dressing is easy to whip up, and though it’s creamy, it’s not super heavy and it just adds a nice spice. The recipe makes a good amount so you will have extra for the next salad too.
Do make sure you have some kind of tortilla chip along side. You can either crush them up to use on top of the salad, or mix everything together and use the chips as a scoop. This salad was such a cinch and really hit the spot for me!
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PrintHealthy Chopped Taco Salad
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Chop
- Cuisine: Mexican
Description
Crisp romaine lettuce topped with tomatoes, avocado, black beans, and corn with a creamy cilantro lime dressing. So healthy and fresh!
Ingredients
- 6 cups chopped romaine lettuce
- 1 cup black beans (drained and rinsed)
- 1 cup corn
- 1 cup grape tomatoes halved
- 1 cup avocado chopped
- 4 ounce can sliced black olives
- Tortilla Chips on the side
For the Dressing
- 1/2 cup sour cream
- 1/2 cup salsa verde
- 1/4 cup fresh cilantro stems removed
- 1 tablespoon fresh lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
Instructions
- Spread romaine lettuce out on a large platter, or large shallow bowl. Top with black beans, corn, tomatoes, avocado, and olives.
- In a blender or food processor, mix together sour cream, salsa verde, cilantro, lime juice, cumin, and garlic powder and blend until smooth. Drizzle over salad as desired. Refrigerate leftover dressing.
- Serve with tortilla chips.
Nutrition
- Serving Size: 1 Serving
- Calories: 196
- Sugar: 3.9g
- Sodium: 274mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6.8g
- Trans Fat: 0.1g
- Carbohydrates: 21g
- Fiber: 7.6g
- Protein: 5.7g
- Cholesterol: 11mg
Katya @ Little Broken says
I love a good salad! And this one with all the vibrant veggies and creamy dressing is right up my alley! Love that you kept it simple and light.
Julie says
It was hard for me to keep it light, but in the end I loved it. Sometimes simple is best!
Jane says
Julie, this looks deliciously light and satisfying! I have to admit, I was looking for the beef, but I think it will be just fine without it. Thank you for all the time and energy you put into your posts. Your recipes are always so creative and appealing; I’ve never made one I didn’t enjoy. Often times your photographs pull me in before I even see the ingredients!
Julie says
Thank you so much Jane! Your comment made my day!
Valerie | From Valerie's Kitchen says
I always crave salads after consuming indulgent holiday fare. You can’t beat a good taco salad. I love how vibrant this is – just gorgeous!
Julie says
Thanks so much Valerie. Definitely time for me to get back on the healthy train :0)
Patricia says
My favorite summer salad! Tripling it for 30 people for a party next week, to have with lemon chicken skewers and corn pudding. It’s so pretty, as well as delicious! Love using Trader Joe’s fire-roasted corn. (Frozen). Also love crushing tortilla chips for people to spoon on top – lovely salty crunch! The dressing is outstanding – don’t skip it.
Julie says
What a great menu! Thanks Patricia!
Patricia says
This is one of my favorite summer recipes – I make it frequently. This time I have a question, though: any suggestions for how I could make the dressing with a replacement for the sour cream? I have company coming who cannot eat dairy.
Julie says
Hi Patricia, sorry just getting to your question. The only think I can think of is if you can find a coconut milk based plain yogurt to substitute for the sour cream. I know some health food stores do carry this.