Quick Taco Salad Recipe

Name: Quick Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups black beans cooked, thoroughly rinsed if using canned; 2 cups corn kernels fresh whole, or thawed from frozen; 2 cups coleslaw or lettuce of choice; 16 cherry tomatoes cut in half, or any variety of tomato chopped into bite sized pieces; 1 orange bell pepper large, chopped into bite sized pieces; 1/3 cup sliced kalamata olives; 1 cup plain greek yogurt; 1 cup cheddar cheese or cheese of choice, grated; 2 green onions /scallions for topping, finely chopped; 1 tablespoon chili powder; 2 teaspoons cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon red chili pepper flakes optional heat; 1 pinch sea salt + black pepper; salad dressing taco; salad dressing taco, recipe; salad vegetarian taco

Servings: persons

2 cups black beans cooked, thoroughly rinsed if using canned
2 cups corn kernels fresh whole, or thawed from frozen
2 cups coleslaw or lettuce of choice
16 cherry tomatoes cut in half, or any variety of tomato chopped into bite sized pieces
1 orange bell pepper large, chopped into bite sized pieces
1/3 cup sliced kalamata olives
1 cup plain greek yogurt
1 cup cheddar cheese or cheese of choice, grated
2 green onions /scallions for topping, finely chopped
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon red chili pepper flakes optional heat
1 pinch sea salt + black pepper
salad dressing taco
salad dressing taco, recipe
salad vegetarian taco

1
1.In a small dish, combine taco seasoning ingredients together, mixing to integrate. Set aside.
2
2.Wash and chop vegetables as required and grate cheese.
3
3.Warm a medium sized skillet over low heat and add black beans. Sprinkle the black beans with half of the taco seasoning using a wooden spoon to help coat the beans and toss. Add a little bit of water to the bean mixture (start with a quarter cup or so) and then add the remaining taco seasoning coating and tossing. If necessary, add additional water to the mixture - you want the beans to be well coated with the seasoning but not dry and clumpy. The mixture should be mildly liquid. Remove beans from heat.
4
4.If eating at home, you can plate the ingredients as illustrated in the photos adding the seasoned beans to the center. Top the beans with a quarter cup of yogurt and sprinkling of green onion. If preferred, you can also cool the seasoned beans before serving.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups black beans cooked, thoroughly rinsed if using canned, 2 cups corn kernels fresh whole, or thawed from frozen, 2 cups coleslaw or lettuce of choice, 16 cherry tomatoes cut in half, or any variety of tomato chopped into bite sized pieces, and more.

Yes, Quick Taco Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Taco Salad

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