This is a sponsored conversation written by me on behalf of Bush Brothers & Company . The opinions and text are all mine.
Veggie Frito Taco Salad
I am really fortunate to live in a small city with a great farmer’s market. It is busy and hopping in the summer time! We have an adorable main street here and it’s enjoyable to walk around and shop. My son and I like to go up there on Saturdays and see the local goodies. This week we got to sample some local honey. I ended up buying some clover honey and a blackberry infused honey. And my son actually tried it and loved it! There was also some in-season peaches and tons of veggies and fresh lettuce.
So my brain started working with what I could make with my farmer’s market finds. I had purchased romaine lettuce, green onion, cherry tomatoes and corn. Someone there was also selling some fresh guacamole so I bought that too! I can never turn down guac. Never.
When I got home I started rummaging around in my pantry and I saw that I had some of my favorite BUSH’S® Organic Black Beans, a can of olives and corn chips. I knew exactly what I needed to make – taco salad!
This salad is so filling (black beans have lots of fiber and protein!) that you won’t even miss the meat!
I love the crunch the corn chips add but it is totally optional. Use whatever you love! Tortilla strips would also be wonderful in this. Also, I made this a second time and also added in some BUSH’S® Organic Pinto Beans and BUSH’S® Organic Dark Red Kidney Beans. All of them were delicious. More beans = more better! 
Ingredients:
2 ears fresh corn
2 Romaine lettuce hearts, roughly chopped
1 (16 oz) can BUSH’S® Organic Black Beans, drained and rinsed
2 cups shredded cheddar cheese
1 cup sliced cherry tomatoes
1 can sliced olives, drained well
2 cups corn chips
1 cup catalina (or French) dressing
optional toppings:
sour cream
guacamole
pico de gallo
Directions:
First, cook your corn. This is so easy to do in the microwave. Arrange both ears of corn, un-shucked, in the microwave. If you prefer, you can set them on a microwaveable plate or tray. Cook for 5 minutes. Allow to cool. Set the ears on a cooling rack or cutting board to cool. When the silks and top leaves are cool enough to handle, quickly shuck the husks off the cobs. Then cut the corn off the cob.
In a large salad bowl, add chopped lettuce, BUSH’S® Organic Black Beans, tomato, cheese, olives and corn. When ready to serve, add corn chips and dressing to salad.
Serve with optional toppings: sour cream, guacamole and pico de gallo.
I love ALL the toppings!
Toss to coat.
Then dig in!
Enjoy!
- 2 ears fresh corn
- 2 Romaine lettuce hearts, roughly chopped
- 1 16 oz can BUSH’S® Organic Black Beans, drained and rinsed
- 2 cups shredded cheddar cheese
- 1 cup sliced cherry tomatoes
- 1 can sliced olives, drained well
- 2 cups corn chips
- 1 cup catalina dressing, or French dressing
- sour cream
- guacamole
- pico de gallo
- In a large salad bowl, add chopped lettuce, BUSH’S® Organic Black Beans, tomato, cheese and olives.
- When ready to serve, add corn chips and dressing to salad.
- Serve with optional toppings: sour cream, guacamole and pico de gallo.
- Toss to coat.
Made this with Drew’s creamy chipotle dressing and homemade tortilla strips. Perfect for a hot summer dinner when you don’t want to get anywhere near a stove.
Okay – stupid question here…. do you cook the corn? Can you eat raw corn? It’s never occurred to me…..
Not a stupid question Annie! Yep, you need to cook it. In my instructions, I explain how to do it in the microwave. So simple!
Not a stupid question at all – I was wondering the same thing!
This recipe looks so delicious! Can’t wait to try it!
Excellent meal! Even better without the meat!
This looks so good! =) Pinning to save and try soon!
Hope you love it Melissa!!
I love anything taco salad wise, but like to use a combination of salsa and ranch dressing
With some sour cream added for the dressing.
I make up a jar of it and store in the fridge for a week or so and then it’s always ready!
I made this without the beans as they make me deathly ill and substituted bacon,
It was really good!!!
Could you use canned corn when fresh is out of season?
Hi Peggy! Of course! Save yourself some time! 🙂
Another great idea is to blanch some extra corn, while in season, and then freeze for future use.
What a grrrrr8 way to eat a healthy salad!!! Since there are two of us, I cut the recipe in half and experienced a delicious meal.
My husband’s Aunt gave me this recipe years ago and I have made this recipe several times for my family. But I have never put corn in the salad. I will try it with the corn next time.
I also chop green onions and add to the salad green tops and all. They really add a lot of flavor!
Can I thaw 1 cup of frozen corn or a can of whole kernel corn?
You sure could! 🙂
Do u cook the beans
No need to cook them. They are perfect right out of the can. 🙂
This is so delicious. Everyone in my family loves it!
Yay! Love hearing that!!