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Black Bean Taco Salad

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Black Bean Taco Salad
  • Prep 12 min
  • Total 15 min
  • Servings 4
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15 minutes and two steps is all you need to toss this flavorful black bean salad. Perfect if you love Mexican cuisine.
Updated Dec 2, 2010

Ingredients

  • 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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don't have any cumin on hand, use chili powder.
  • tip 2
    Shredded cheese is a convenience food that is widely available and extremely handy to keep in the refrigerator.
  • tip 3
    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

215 Calories, 6g Total Fat, 14g Protein, 35g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
26%
26%
Exchanges:
2 Starch; 1 Vegetable; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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