You are here: Home » Recipes » Eat-Your-Plate Taco Salad with Black Beans and Grilled Corn Eat-Your-Plate Taco Salad with Black Beans and Grilled Corn Recipe by Our Cookbook Collection Yield 4 servings If you like, sprinkle this delicious tossed salad with some chopped fresh cilantro. Quentin Bacon PrintEmail Ingredients 2 1/2 tablespoons olive oil4 flour tortillas (8-inch), pricked all over with a fork Kosher salt1 tablespoon garlic powder1 tablespoon ground cumin1 tablespoon dried oregano4 ears of corn, shucked and halved crosswise2 to 3 romaine hearts, halved lengthwise, cored, and coarsely chopped (8 cups)1 cup grape or cherry tomatoes, halved and lightly salted1 yellow bell pepper, stemmed, cored, and cut into short, thin strips4 scallions, thinly sliced (about 1/2 cup)1 can (15.5 ounces) black beans, drained1 cup grated pepper Jack cheese (about 4 ounces)For the dressing:1/2 cup reduced-fat sour cream, plus extra for garnish1/2 cup prepared salsa verde or tomato salsa, plus extra for serving Instructions Adjust the oven rack to the middle position and preheat the oven to 350°F. Use 11⁄2 tablespoons of the oil to lightly brush both sides of the tortillas; sprinkle them with salt. Arrange directly on the oven rack and bake, turning once, until crisp and golden brown, about 5 minutes on the first side and 3 minutes on the second side (use the tip of a knife to deflate any air pockets that may balloon during baking); set aside. Mix the remaining 1 tablespoon oil with the garlic powder, cumin, and oregano and rub onto the corn to evenly coat. Sprinkle generously with salt. Meanwhile preheat a gas grill with all burners on high for about 10 minutes. Use a wire brush to clean the grill rack, then use tongs to wipe a vegetable oil–soaked rag over it. Close the lid and return to temperature. When very hot, place the corn on the hot rack; cover and grill, turning as needed, until spotted with brown, about 10 minutes. Combine the lettuce, tomatoes, bell pepper, scallions, black beans, and cheese in a large bowl. To make the dressing, stir together the sour cream and salsa. Add half the dressing to the salad and toss to coat. Heap a portion of salad onto each flour tortilla. Serve with ears of corn alongside. Garnish if you like with a little extra sour cream and serve with additional dressing alongside. Reprinted from: Cook Without A Book: Meatless Meals © 2011 by Pam Anderson. Permission granted by Rodale, Inc. Available wherever books are sold.