10 Minute Black Bean Taco Salad Food

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BLACK BEAN TACO SALAD



Black Bean Taco Salad image

This easy Black Bean Taco Salad is filled with healthy veggies topped with cheese, sour cream, salsa, and tortilla strips. Seasoned black beans take the place of meat for a deliciously light meatless meal!

Provided by Michelle / Now Cook This!

Categories     Dinner     Lunch     Salad

Time 10m

Number Of Ingredients 12

2 cups chopped romaine lettuce
½ cup black beans (home-cooked or canned (drain and rinse if canned))
½ teaspoon taco seasoning
¼ cup chopped red bell pepper
¼ cup corn (fresh (cooked), frozen (thawed), or canned (drained))
4 grape or cherry tomatoes (quartered)
salt and pepper (to taste)
2 tablespoons Mexican blend shredded cheese
1 tablespoon sour cream
3 tablespoons salsa (homemade or your favorite store-bought)
¼ cup corn tortilla strips
1 tablespoon thinly sliced green onion

Steps:

  • In a small bowl, toss the black beans with the taco seasoning.
  • Place the lettuce in your serving bowl (this is a bigger salad, so use a larger bowl).
  • Top with the black beans, red bell peppers, corn, and grape tomatoes. Season to taste with salt and pepper.
  • Top with the cheese, sour cream, salsa, tortilla strips, and green onions. Enjoy!

Nutrition Facts : Calories 380 kcal, ServingSize 1 serving

10-MINUTE BLACK BEAN TACO SALAD



10-Minute Black Bean Taco Salad image

Easy vegan taco salad with black beans, raw chopped vegetables, and easy plant-based toppings. Perfect for meal prep and breezy summer entrée salads.

Provided by Flora & Vino

Categories     Salad

Time 10m

Number Of Ingredients 10

1 small head romaine lettuce, rinsed and chopped
1 15 oz. can black beans, drained and rinsed
1/2 cup cherry or grape tomatoes, halved
1 red bell pepper, diced
1/4 medium or 1/2 small avocado, sliced
handful of cilantro, roughly chopped
4 TBSP unsweetened almond or coconut yogurt
1 lime, squeezed
hot sauce
1/2 cup salsa

Steps:

  • Wash and chop all vegetables and set aside.
  • To assemble salads, add a bed of romaine lettuce to bowls and top with black beans, red bell pepper, halved tomatoes, avocado, cilantro, and salsa.
  • Dress the mixture with a drizzle of yogurt, hot sauce, and fresh squeezed lime.
  • Serve immediately. Store any leftovers separately in the refrigerator for 2-3 days and reassemble for serving.

10-MINUTE TACO SALAD



10-Minute Taco Salad image

"Mom often made this hearty main-dish salad for my three brothers and me when we were growing up," recalls Cindy Stephan of Owosso, Michigan. "Now it's one of my husband's favorite meals - and one we frequently fix for weekend guests."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 9

2 cans (16 ounces each) chili beans, undrained
1 package (9-1/4 ounces) corn chips
2 cups shredded cheddar cheese
4 cups chopped lettuce
2 small tomatoes, chopped
1 small onion, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1-1/4 cups salsa
1/2 cup sour cream

Steps:

  • In a small saucepan , cook beans over medium-low heat until heated through. Place corn chips on a large platter. Top with beans, cheese, lettuce, tomatoes, onion, olives, salsa and sour cream. Serve immediately.

Nutrition Facts : Calories 423 calories, Fat 25g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 727mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 7g fiber), Protein 13g protein.

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