No-Cook Black Bean Taco Bowls

  

 Ingredients

 5 tbsp sour cream

⅛ tsp lime zest

3 tbsp lime juice, divided

1 tbsp water

¼ cup extra-virgin olive oil

2 scallions, thinly sliced, plus more for garnish

⅛ tsp salt

1 (15-ounce) can no-salt-added black beans, rinsed

4 cups chopped romaine lettuce

4 cups shredded green cabbage

2 cups corn kernels (from 2 large ears)

1 cup chopped drained roasted red peppers

½ cup shredded Cheddar cheese

¼ cup finely chopped red onion

¼ cup chopped pickled jalapeños

4 ounces tortilla chips

 

Preparations

To make cream: Whisk 5 tablespoons sour cream, ⅛ teaspoon lime zest and 1 tablespoon lime juice together in a small bowl until smooth. Add 1 tablespoon water; whisk to combine.  

To make vinaigrette: Combine ¼ cup oil, the sliced scallions, ⅛ teaspoon salt and the remaining 2 tablespoons lime juice in a large bowl; whisk well. Transfer 2 tablespoons dressing to a medium bowl; add the rinsed beans and toss to coat. Set aside for 5 minutes.  

To the large bowl with the remaining dressing, add 4 cups lettuce and 4 cups cabbage toss well. Divide the lettuce mixture among 4 bowls. Top the bowls with the dressed beans, 2 cups corn, the chopped roasted red peppers, ½ cup cheese, ¼ cup red onion and ¼ cup jalapeños. Drizzle with lime juice and, if desired, garnish with more scallions. Serve with 4 ounces tortilla chips on the side.  

 

 

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