Kidney Bean Taco Salad Recipes

BLACK BEAN TACO SALAD

Black Bean Taco Salad image

Black Bean Taco Salad Recipe - lighter version of the classic taco salad. Packed with vegetables and black beans in place of chicken for protein. The dressing is simply irresistible!

Provided by Anna

Categories Salad

Time 10m

Number Of Ingredients 8

Ingredients

3 cups chopped Romaine lettuce
1 15 oz can BUSH'S® Black Beans (rinsed and drained well)
1 15 oz can whole kernel sweet corn (rinsed and drained well)
3 mini sweet red and orange peppers (chopped)
1/2 medium red onion (chopped)
1/2 cup sour cream
1/4 cup salsa
3/4 tsp ground cumin

Steps:

Place lettuce, black beans, sweet corn, peppers and onion in a large mixing bowl. Toss gently together.
In a mini blender, combine sour cream, salsa and cumin. Blend until smooth. Pour dressing over salad. Toss gently to coat.
Serve immediately or refrigerate for 2 hours before serving.

Nutrition Facts : Calories 208 kcal, Carbohydrate 34 g, Protein 8 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 387 mg, Fiber 9 g, Sugar 7 g, ServingSize 1 serving

TACO BEAN SALAD

Taco Bean Salad image

Storing Seasoned Hamburger Mix in the freezer helps Dorothy beat the clock when she is creating this change-of-pace tossed salad. Guests will love how it's chock-full of good stuff, including fresh tomatoes, chopped avocado and canned kidney beans.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

3 large tomatoes
1 head iceberg lettuce, torn
6 cups coarsely crushed tortilla chips
2 cups shredded cheddar cheese
1 can (16 ounces) kidney beans, rinsed and drained
1 large ripe avocado, peeled and chopped
2 cups Seasoned Hamburger Mix, thawed
1 bottle (7 ounces) green taco sauce
4 green onions, chopped
Ranch salad dressing or dressing of your choice

Steps:

Chop two tomatoes; cut remaining tomatoes into wedges. In a large salad bowl, toss the lettuce, tortilla chips, cheese, beans, avocado and chopped tomatoes; set aside., In a large microwave-safe bowl, combine hamburger mix and taco sauce. Cover and microwave on high for 2-3 minutes or until heated through. Spoon over salad; toss gently. Top with tomato wedges and onions. Serve with dressing.

Nutrition Facts : Calories 327 calories, Fat 18g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 459mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 17g protein.

TACO SALAD

Taco Salad image

This taco salad recipe combines ground beef, lettuce, beans, cheese, tomatoes, tortilla strips and avocado, all tossed in a zesty dressing. A fun and festive salad that's perfect for a lighter main course or as a side dish at a potluck.

Provided by Sara Welch

Categories Salad

Time 30m

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
1 pound ground beef (I use 90% lean)
1 packet taco seasoning
4 cups romaine lettuce
3/4 cup black beans (rinsed and drained)
1/2 cup corn kernels
1/2 cup diced tomato
1 avocado (peeled, seeded and diced)
3/4 cup cheddar cheese (shredded)
1/4 cup sliced olives
1 cup tortilla strips (plus more for garnish)
2/3 cup catalina salad dressing (can also use ranch dressing)
1/4 cup sour cream
cilantro leaves for garnish (optional)

Steps:

Heat the olive oil in a large pan over medium high heat. Add the ground beef and cook, breaking up with a spatula, for 3 minutes.
Add the taco seasoning and 2 tablespoons of water. Cook for another 3-4 minutes or until meat is done. Cool for 5 minutes.
Place the meat, lettuce, beans, corn, tomato, avocado, cheese, olives and tortilla strips in a bowl.
Add the dressing and toss to coat.
Add the sour cream on top of the salad along with additional tortilla strips and cilantro leaves for garnish, then serve.

Nutrition Facts : Calories 451 kcal, Carbohydrate 40 g, Protein 33 g, Fat 19 g, SaturatedFat 13 g, Cholesterol 103 mg, Sodium 712 mg, Fiber 9 g, Sugar 15 g, ServingSize 1 serving

TACO SALAD WITH KIDNEY BEANS

Taco Salad With Kidney Beans image

A hardy snack or a light meal. I got this recipe from a friend who DOES NOT COOK and is also a finicky eater. Need I say more?

Provided by Mawthook

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb hamburger
1 taco seasoning
1 head lettuce, shredded
3 tomatoes, diced
1 (14 ounce) can red kidney beans
1/2 green pepper, chopped
1/2 red pepper, chopped
1 onion, chopped
3/4 cup cheese, grated
1 (8 ounce) bottle Catalina dressing
1 tortilla chips

Steps:

Brown hamburger in skillet.
Add Taco seasoning and let cool.
Combine meat mixture, lettuce, tomatoes, kidney beans, onion, cheese and peppers in large bowl.
Toss with dressing until well coated.
Serve with chips or mix the chips right inches.

Nutrition Facts : Calories 720.3, Fat 44.4, SaturatedFat 11.5, Cholesterol 89.7, Sodium 787.3, Carbohydrate 43.7, Fiber 10.6, Sugar 14.7, Protein 39.2

TACO BEAN SALAD

Taco Bean Salad image

This recipe makes a lot and is a complete meal. This is a family recipe and we love to make it in the summer. The dressing tastes best when refrigerated overnight.

Provided by penguinite

Categories Salad Taco Salad Recipes

Time 1h5m

Yield 12

Number Of Ingredients 19

Ingredients

1 teaspoon olive oil
1 large onion, chopped
2 pounds ground beef
½ cup chili powder
1 tablespoon dried oregano
2 tablespoons ground cumin
¾ cup sliced black olives
2 (14 ounce) cans light red kidney beans, drained and rinsed
1 (16 ounce) garbanzo beans, drained and rinsed
1 (16 ounce) can pinto beans, drained and rinsed
1 (16 ounce) can black beans, drained and rinsed
salt and ground black pepper to taste
4 cups mayonnaise
1 cup taco sauce
2 teaspoons hot pepper sauce
1 head iceberg lettuce, shredded
1 tomato, chopped
2 cups shredded Cheddar cheese
2 cups crumbled tortilla chips

Steps:

Heat oil in a skillet over medium heat. Cook and stir onion until it has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
Cook and stir ground beef into onion until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in chili powder, oregano, and cumin until incorporated, 1 minute. Remove from heat. Stir in olives, kidney beans, garbanzo beans, pinto beans, and black beans; cool.
Mix together mayonnaise, taco sauce, and hot pepper sauce in a bowl. Refrigerate until ready to serve. Layer lettuce with tomatoes, Cheddar cheese, bean mixture, tortilla chips, and dressing to serve.

Nutrition Facts : Calories 986 calories, Carbohydrate 42.7 g, Cholesterol 93 mg, Fat 80 g, Fiber 12.9 g, Protein 28.2 g, SaturatedFat 17.6 g, Sodium 1351.9 mg, Sugar 3 g

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