Name: No-Cook Black Bean Taco Bowls with Lime Crema
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 5 tablespoons sour cream; ⅛ teaspoon lime zest; 3 tablespoon lime juice, divided; 2-3 tablespoons water; 1/4 cup extra-virgin olive oil; 2 whole scallions, thinly sliced, plus more for garnish; 1/8 teaspoon salt; 1 (15-ounce) can no-salt-added black beans, rinsed; 4 cups chopped romaine lettuce; 4 cups shredded green cabbage; 2 cups fresh corn; 6 ounces roasted red peppers, roughly chopped (about 1 cup); ½ cup shredded Cheddar cheese; 1/4 cup finely chopped red onion; 1/4 cup chopped pickled jalapenos; 4 ounces tortilla chips

Directions

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1 Prepare the lime crema in a small bowl by whisking together 5 tablespoons sour cream, ⅛ teaspoon lime zest, and 1 tablespoon lime juice until the mixture is smooth. Pour in 1 tablespoon water and whisk again until fully combined.

2 For the vinaigrette, add 1/4 cup extra-virgin olive oil, the sliced scallions, 1/8 teaspoon salt, and the remaining 2 tablespoons lime juice to a large bowl. Whisk thoroughly, then spoon 2 tablespoons of the dressing into a medium bowl. Add the rinsed black beans, toss until coated, and leave them to stand for 5 minutes.

3 Add 4 cups chopped romaine lettuce and 4 cups shredded green cabbage to the large bowl containing the remaining vinaigrette. Toss carefully until the greens are evenly coated.

4 Divide the dressed lettuce and cabbage mixture among 4 bowls. Arrange the dressed black beans, 2 cups fresh corn, chopped roasted red peppers, ½ cup shredded Cheddar cheese, 1/4 cup finely chopped red onion, and 1/4 cup chopped pickled jalapenos over the top. Drizzle each bowl with the lime crema, add extra scallions for garnish if desired, and serve with 4 ounces tortilla chips on the side.

No-Cook Black Bean Taco Bowls with Lime Crema

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