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Fiesta Taco Salad with Beans

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By Betty Crocker Kitchens
Updated Oct 6, 2008
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Betty Crocker's Diabetes Cookbook shares a recipe! Here's a recipe keeper—taco salad that's ready in 20 minutes!

Fiesta Taco Salad with Beans

  • Prep Time 15 min
  • Total 20 min
  • Servings 5
  • Ingredients 9
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Ingredients

  • 1 can (15 oz) black beans, drained, rinsed
  • 1/2 cup taco sauce
  • 6 cups bite-size pieces lettuce
  • 1 medium green bell pepper, cut into strips
  • 2 medium tomatoes, cut into wedges
  • 1/2 cup pitted ripe olives, drained
  • 1 cup corn chips
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1/2 cup reduced-fat Thousand Island dressing

Instructions

  • Step 
    1
    In 2-quart saucepan, heat beans and taco sauce over medium heat 4 to 5 minutes, stirring occasionally, until heated.
  • Step 
    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.

Nutrition

340 Calories
14g Total Fat
14g Protein
40g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
720mg
30%
Potassium
650mg
18%
Total Carbohydrate
40g
13%
Dietary Fiber
10g
42%
Sugars
10g
Protein
14g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
50%
50%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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