Taco and Black Bean Salad

Name: Taco and Black Bean Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 medium avocado, diced; 539 grams black beans, drained and rinsed; 237 milliliters cheddar cheese, grated; 79 milliliters corn kernel; 946 milliliters lettuce, shredded; 150 grams taco chips; 237 milliliters salsa; 59 milliliters light sour cream

The recipe Taco and Black Bean Salad is ready in approximately 20 minutes and is definitely an awesome gluten free option for lovers of Mexican food. This side dish has 634 calories, 25g of protein, and 31g of fat per serving. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of cream, lettuce, cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so yummy.

Ingredients

Servings:

1medium

avocado, diced 539grams

black beans, drained and rinsed 237milliliters

cheddar cheese, grated 79milliliters

corn kernel 946milliliters

lettuce, shredded 150grams

taco chips 237milliliters

salsa 59milliliters

light sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 20 dollars per bottle.