This tex mex black bean wedge salad is loaded with veggies including corn, tomatoes, and black beans for protein. The dressing is made from yogurt and hot sauce and is creamy, tangy, and spicy!
I love salads on a hot summer day because you don’t have to cook, and heat up the kitchen. Salads can also be a great light meal if you take it easy on the toppings, which I tend to over do. That’s what work outs are for, right?!
Surprisingly, I love the wedge salad. Iceberg lettuce lacks nutrients in comparison to other greens. However, the crunchy texture and showy presentation are so much fun to put together!
The blue cheese wedge salad made this iceberg salad famous. I can’t leave well enough alone and decided a tex-mex variety was in order! I hope you love this salad as much as I do!
Variations to the Tex Mex Black Bean Wedge Salad recipe:
- Until you cut into the wedge, it might seam like you are putting on too many toppings. Trust me, you want all those goodies!
- Cheddar cheese was a fun addition but it was not necessary using the full fat greek yogurt. If you use zero fat greek yogurt, you will definitely want the cheese because fat is flavor!
- Add more veggies! Try red onion, green or red bell pepper, and diced zucchini to seriously load this salad up with summertime produce!
Tex Mex Black Bean Wedge Salad
This no-cook tex mex black bean wedge salad is loaded with veggies and has a tangy yogurt dressing. The crunchy wedges slices into summertime happiness!
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 4 servings
- Category: Entree
- Cuisine: American
Ingredients
- 1 head of iceberg lettuce
- 1 1/2 cups cooked black beans, (1 can rinsed and drained)
- 1 1/2 cups corn, thawed from frozen
- 2 medium tomatoes, diced
- 1 cup shredded cheddar cheese, optional
- Minced cilantro, for garnish
Dressing
- 1 cup (8 oz) greek yogurt
- 3 TBS hot sauce (I prefer Louisiana-style)
- 1/4 tsp garlic powder
- 1/4 tsp salt (or more to taste)
Instructions
- Cut the head of lettuce into quarters by cutting it in half twice.
- Mix together the the dressing ingredients (yogurt, hot sauce, garlic powder, and salt). Taste test and adjust seasonings as necessary.
- Place each wedge cut side up on a plate. Smear the cut edges with dressing to help the toppings stick. Sprinkle black beans, corn, tomatoes, and cheese (if using) over top. Drizzle remaining sauce over top of the wedges and garnish with cilantro.
Love this fun twist on a wedge salad!
Me too, Thanks Chelsey!
Love this take on a wedge salad!
Thank you Rebecca!
Yum, what a fresh take on a wedge salad!
Thanks Kara!
I’ve got to try this! Looks delish!
I hope you love the recipe, Sonali!
Love this fun twist on the traditional wedge salad!
Me too, Jenny! Have a great week!
Super easy and right up my alley! Thanks for sharing.
Thanks Karly! I love easy dishes too, especially during the busy summer!
Ooh – never thought to put tex-mex ingredients on a wedge salad. Would definitely eat this!
I hope you try the recipe, Deanna! Tex-mex and wedge salads were meant for one another!