Black Bean Taco Salad

Black Bean Taco Salad

15 minutes and two steps is all you need to toss this flavorful black bean salad. Perfect if you love Mexican cuisine.

Prep Time

12

Minutes

Total Time

15

Minutes

Makes

4

servings

2
cans (15 ounces each) black beans, rinsed and drained
1
can (2 1/4 ounces) sliced ripe olives, drained
2
medium tomatoes, chopped (1 1/2 cups)
4
medium green onions, chopped (1/4 cup)
1/3
cup shredded Cheddar cheese
1/4
cup chopped fresh cilantro
2
tablespoons lime juice
1
teaspoon ground cumin
1/4
teaspoon pepper
4
cups chopped spinach (6 ounces)
  1. Mix beans, olives, tomatoes, onions, cheese and cilantro in large bowl.
  2. Mix lime juice, cumin and pepper; toss with bean mixture. Serve on spinach.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If you don't have any cumin on hand, use chili powder.
Time-Saver
Shredded cheese is a convenience food that is widely available and extremely handy to keep in the refrigerator.
Variation
For a tasty Chicken Taco Salad, omit 1 can of the black beans and add 1 1/2 cups of chopped cooked chicken or turkey with the beans in step 1.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 215
    • (Calories from Fat 55),
  • Total Fat 6g
    • (Saturated Fat 2g,),
  • Cholesterol 10mg;
  • Sodium 620mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 9g,
  • Protein 14g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Vegetable;
    • 1 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.