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Black Bean Salad in Crunchy Tacos
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5 from 13 votes

Vegetarian Black Bean Salad with Crunchy Tacos

Vegetarian Black Bean Salad served in Crunchy Corn Tacos | Black Beans, Salad Veggies, Sour Cream and Salsa mixed together to make a delicious, healthy and filling salad.
Prep Time15 mins
Course: Salads
Cuisine: Mexican
Keyword: Mexican Bean Salad
Servings: 2 people
Author: Swati


  • Mixing Bowl
  • Mixing Spoon
  • Knife to chop Veggies


For Black Bean Salad

  • 15 Oz Canned Black Beans or 400 gms
  • ½ Cup Sweet Corn
  • 1 Cup Finely Chopped Lettuce
  • 1/2 Cup Finely Chopped Red Onions or as required
  • Finely Chopped Cucumbers as required
  • Cherry Tomatoes halved as required
  • Jalapenos as required
  • Sour Cream as required
  • Tomato Salsa(Homemade or Store bought)
  • Sour Cream as required
  • Salsa as required
  • Red Chilli Flakes as required
  • Black Pepper Powder optional and as required
  • Salt as per taste


  • Chop all the vegetables as per the required size to add in salad.
  • In a pan, boil water and add frozen sweet corn. Let it stand for a few minutes and then drain away the water.
  • Open the can of beans and drain the liquid. You can cook beans a bot as per the instructions on the can. Let it cool before making to salad.
  • In a mixing bowl add beans, corn, onions, tomatoes, lettuce, cucumbers, salsa, lemon juice, chilli flakes, freshly grind black pepper powder, add sour cream as required.
  • Mix everything together. Top with finely chopped cilantro/fresh coriander.
  • Relish it with nachos or filling in taco shells.

To make Crispy Taco Shells

  • Cook Tacos as per the instructions on the package.

Assemble Tacos and Salad

  • To serve salad in tacos, fill tacos with the salad, top with more salsa, sour cream, cheese, pico de gallo.


Make Pico de gallo with onions, tomatoes, jalapenos, lemon and cilantro and add to salad.
I have not added any cheese here but you can add as per your preference.