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.

(1)
(1)
Save and Share
  • prep time 12 min
  • total time 15 min
  • ingredients 10
  • servings 4
 

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)

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

EXPERT TIPS

toggle

Expert Tips

If you don't have any cumin on hand, use chili powder.

Shredded cheese is a convenience food that is widely available and extremely handy to keep in the refrigerator.

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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
215
(
Calories from Fat
55),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2g,
2%
),
Cholesterol
10mg
10%;
Sodium
620mg
620%;
Total Carbohydrate
35g
35%
(Dietary Fiber
9g
9%
),
Protein
14g
14%
;
% Daily Value*:
Iron
26%;
Exchanges:
2 Starch; 1 Vegetable; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.