High-Protein Black Bean Taco Salad

By: Rabia

🥗 High-Protein Black Bean Taco Salad
Servings: 4
🧾 Ingredients
Salad:
4 cups romaine lettuce, chopped
1 bell pepper, chopped
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn kernels, drained
1/2 cup tomatoes, diced
1/3 cup green onion, chopped
3/4 cup low-fat cheddar cheese, grated (increase from 1/2 cup)
1/4 cup roasted pumpkin seeds (protein + crunch instead of tortilla chips)
1/2 cup cooked quinoa (optional — for texture + plant protein boost)
High-Protein Dressing:
1/2 cup plain nonfat Greek yogurt (instead of sour cream)
1/4 cup salsa
1/2 teaspoon ground cumin
Juice of 1/2 a lime
Salt, to taste
🍽️ Preparation
Make the dressing:
In a bowl, whisk together the Greek yogurt, salsa, cumin, lime juice, and salt. For a smoother texture, blend if using chunky salsa.
Build the salad:
In a large bowl, combine romaine, bell pepper, black beans, corn, tomatoes, green onion, cheese, pumpkin seeds, and quinoa (if using).
Toss and serve:
Add dressing just before serving. Toss to coat. Enjoy immediately or refrigerate.
🔢 Nutritional Information (Per Serving, Makes 4)
Nutrient Amount
Calories ~365 kcal
Protein 22–24g
Carbohydrates ~35g
Fiber ~10g
Fat ~15g
Saturated Fat ~5g
Sugar ~5g
Sodium ~550mg
(Values will vary slightly depending on specific brands used.)
✅ Why This Version Is Higher in Protein:
Greek yogurt instead of sour cream (more protein, fewer calories)
Extra cheese for additional dairy protein
Pumpkin seeds (protein + healthy fats)
Optional quinoa adds complete plant protein and texture
Black beans remain a solid base of plant-based protein

Rabia
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