Taco Bean Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 253.9
  • Total Fat: 15.1 g
  • Cholesterol: 29.9 mg
  • Sodium: 467.2 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 6.2 g
  • Protein: 12.1 g

View full nutritional breakdown of Taco Bean Salad calories by ingredient
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Introduction

Easy to make, even easier to eat. Pairs well with tortillas or corn chips - even corn bread. Easy to make, even easier to eat. Pairs well with tortillas or corn chips - even corn bread.
Number of Servings: 4

Ingredients

    Dressing
    1/3 cup Tomato juice, with salt added
    2 tbsp Vinegar, Red Win3
    1 tbsp Extra Virgin Olive Oil
    1/2 tsp Chili powder
    1/2 tsp Dried Oregano
    1/4 cup cilantro (fresh)

    Salad
    2 cup cherry tomatoes Red Ripe Tomatoes
    2 large Scallions, raw
    1 bell pepper, large
    2 cup Fresh Mix-Spring Mix Lettuce
    1 cup Beans, red kidney
    1 cup, shredded Cheddar Cheese
    1/3 Sliced Blacked Olives


Tips

I like this as a take-to-work lunch, or even for picnics. Just bring the dressing in a separate container.


Directions

Dressing: in a small bowl or jar with lid, combine all ingredients and season with freshly ground pepper. whisk or shake to blend.

In a large bowl, combine tomatoes, scallions, bell pepper, lettuce, beans, cheese and olives. Add dressing. Toss well to coat and serve right away.




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