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Fiesta Taco Salad with Beans

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  • Prep 15 min
  • Total 20 min
  • Servings 10
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Here's a recipe keeper--taco salad that's ready in 20 minutes!
Jun 30, 2010

Ingredients

  • 1 can (19 FL oz/ 540 mL) black beans, drained, rinsed
  • 3/4 cup (175 mL) Old El Paso* Taco Sauce
  • 6 cups (1.5 L) bite-sized pieces of lettuce
  • 1 medium green pepper, cut into strips
  • 2 medium tomatoes, cut into wedges
  • 1/2 cup (125 mL) pitted ripe olives, drained
  • 1 cup (250 mL) shredded Cheddar cheese
  • 1/2 cup (125 mL) reduced-fat Thousand Island dressing

Steps

  • 1
    In 2-quart saucepan, heat beans and taco sauce over medium heat 4 to 5 minutes, stirring occasionally, until heated.
  • 2
    In large bowl, toss lettuce, pepper, tomatoes, olives and corn chips. Spoon bean mixture over lettuce mixture; toss. Sprinkle with cheese. Serve immediately with dressing.

Expert Tips

  • Tip 1
    Serve-With: For a heartier meal, add 2 cups cut-up cooked chicken to the salad and serve with 1/2 cup red or green grapes for a mere 3 Carbohydrate Choices.

Nutrition Information

No nutrition information available for this recipe
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