Fiesta Taco Salad with Beans

Betty Crocker's Diabetes Cookbook shares a recipe! Here's a recipe keeper—taco salad that's ready in 20 minutes! MORE+ LESS-

By Betty Crocker Kitchens

Updated October 6, 2008

Ingredients

can (15 oz) black beans, drained, rinsed

1/2

cup taco sauce

cups bite-size pieces lettuce

medium green bell pepper, cut into strips

medium tomatoes, cut into wedges

1/2

cup pitted ripe olives, drained

cup corn chips

cup shredded Cheddar cheese (4 oz)

1/2

cup reduced-fat Thousand Island dressing

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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, bell pepper, tomatoes, olives and corn chips. Spoon bean mixture over lettuce mixture; toss. Sprinkle with cheese. Serve immediately with dressing.

One simple substitution of reduced-fat cheese cuts the fat back to 8 grams and trims the calories to 280 per serving.
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.
Thousand Island dressing is named after the Thousand Islands in upstate New York. It was served to fishermen on "shore dinners" and became so popular that the recipe spread throughout New York and across the U.S.