Black Bean Taco Salad With Lime Vinaigrette Recipes

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BLACK BEAN TACO SALAD WITH LIME VINAIGRETTE

This recipe came from Cooking Light magazine. Even though it has a lot of ingredients, it's still quick and easy to pull together for a weeknight meal.

Provided by Sherri35

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 19



Black Bean Taco Salad With Lime Vinaigrette image

Steps:

  • To prepare vinaigrette: combine first 11 ingredients in a blender or food processor, process until smooth.
  • To prepare salad: combine lettuce and remaining ingredients except chips in a large bowl.
  • Add vinaigrette; toss well to coat.
  • Serve with chips.
  • Note: to prepare vinaigrette without a food processor, just crush the garlic clove and vigorously whisk it and all the other ingredients together.
  • This is what I do.

Nutrition Facts : Calories 474.1, Fat 18.8, SaturatedFat 3.6, Cholesterol 47.1, Sodium 403.2, Carbohydrate 48.3, Fiber 11.9, Sugar 7.3, Protein 30.6

1/4 cup chopped seeded tomatoes
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 garlic clove, peeled
8 cups thinly sliced iceberg lettuce
1 1/2 cups chopped cooked chicken breasts
1 cup chopped tomato
1 cup chopped green pepper
1 cup finely diced red onion
1/2 cup shredded reduced-fat sharp cheddar cheese
1 (15 ounce) can black beans, rinsed and drained
4 cups tortilla chips

BLACK BEAN TACO SALAD

After assembling this mild main-dish aside the remaining canned beans to add to other salads later in the the week.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 6



Black Bean Taco Salad image

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the lettuce, tomato, beans and beef. Drizzle with dressing and toss to coat. , Arrange tortilla chips on a serving plate; top with beef mixture.

Nutrition Facts : Calories 672 calories, Fat 37g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 970mg sodium, Carbohydrate 53g carbohydrate (13g sugars, Fiber 6g fiber), Protein 28g protein.

1 pound ground beef
4 cups torn leaf lettuce
1 large tomato, chopped
1 cup canned black beans, rinsed and drained
1/2 cup Catalina salad dressing
4 cups nacho-flavored tortilla chips

BLACK BEAN TACO SALAD

Make and share this Black Bean Taco Salad recipe from Food.com.

Provided by AZRT8871

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 21



Black Bean Taco Salad image

Steps:

  • To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.
  • To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.

Nutrition Facts : Calories 338.4, Fat 10.7, SaturatedFat 2.3, Cholesterol 47.6, Sodium 302.9, Carbohydrate 33, Fiber 10.2, Sugar 5.5, Protein 29.5

1/4 cup chopped seeded tomatoes
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 garlic clove, peeled
8 cups thinly sliced lettuce
1/4 cup chopped cilantro
1/2 cup cooked fresh corn or 1/2 cup frozen corn, cooled
1 1/2 cups chopped ready-to-eat cooked boneless skinless chicken breasts (about 2 breasts)
1 cup chopped tomato
1 cup chopped green bell pepper
1 cup finely diced red onion
1/2 cup shredded reduced-fat sharp cheddar cheese
1 (15 ounce) can black beans, rinsed and drained
4 cups baked non-fat tortilla chips (about 4 ounces)

TACO SALAD WITH LIME VINEGAR DRESSING

This is a quick-to-throw-together taco salad that even picky family members will eat, as you can serve any of the ingredients on the side. I sometimes serve with taco shells and let my five-year-old make tacos out of the ingredients (minus the dressing for the salad). Serve salad with tortilla chips, avocado, cilantro, and Cheddar cheese to taste. Yum!

Provided by JulieW

Categories     Salad     Taco Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 18



Taco Salad with Lime Vinegar Dressing image

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix; cook and stir until water is evaporated and beef is evenly coated in seasoning mix, about 5 minutes.
  • Mix romaine lettuce, kidney beans, tomatoes, avocado, carrots, green bell pepper, celery, and Cheddar cheese in a large bowl; top with ground beef.
  • Whisk lime juice, honey, vinegar, cilantro, mustard, garlic, salt, and pepper together in a bowl until dressing is well mixed; served alongside salad.

Nutrition Facts : Calories 553.5 calories, Carbohydrate 51.6 g, Cholesterol 75.9 mg, Fat 26.3 g, Fiber 13.5 g, Protein 30.5 g, SaturatedFat 8.8 g, Sodium 1119.5 mg, Sugar 17.3 g

1 pound lean ground beef
¾ cup water
1 (1 ounce) packet taco seasoning mix
1 head romaine lettuce, chopped
1 (15 ounce) can kidney beans, rinsed and drained
1 (10 ounce) basket grape tomatoes, chopped
1 avocado, pitted and sliced
½ cup chopped carrots, or to taste
½ cup chopped green bell pepper, or to taste
½ cup chopped celery, or to taste
¼ cup shredded Cheddar cheese, or to taste
¼ cup lime juice
3 tablespoons honey
2 tablespoons champagne vinegar
2 tablespoons chopped fresh cilantro, or to taste
2 tablespoons Dijon mustard
3 cloves garlic, minced
salt and ground black pepper to taste

BLACK BEAN SALAD WITH LIME-CILANTRO VINAIGRETTE

A light & refreshing summer salad - takes a little time to get everything chopped, but it's definitely worth it in the end.

Provided by accidental glutton

Categories     Black Beans

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 16



Black Bean Salad With Lime-Cilantro Vinaigrette image

Steps:

  • Combine all ingredients, except avocados, in a large bowl and mix well. Toss with desired amount of dressing.
  • Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados.
  • Serve at room temperature.

2 (15 ounce) cans black beans, drained and rinsed
3 ears fresh corn, kernels cut off the cob
1/4 cup diced red onion
2 red bell peppers, diced
1 jalapeno pepper, seeded and diced
1/2 cup cilantro, chopped
2 tablespoons shallots, minced
2 avocados, diced
2 limes, zest of
9 tablespoons fresh lime juice
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
2 tablespoons sugar
1 teaspoon cumin
2 teaspoons salt

EASY BLACK BEAN TACO SALAD

Perfect for busy nights! My family asks for this weekly. Optional add-ins: sliced avocado, guacamole, and black olives.

Provided by TZYGANIA

Categories     Salad     Taco Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10



Easy Black Bean Taco Salad image

Steps:

  • Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes.
  • Place black beans into a saucepan and bring to a simmer over medium heat.
  • Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans. Repeat with remaining ingredients to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over the salads. Generously garnish with sour cream and tortilla chips.

Nutrition Facts : Calories 1038.7 calories, Carbohydrate 83.7 g, Cholesterol 143.8 mg, Fat 58.6 g, Fiber 14.6 g, Protein 47.2 g, SaturatedFat 26.8 g, Sodium 2127.8 mg, Sugar 6.9 g

1 pound ground beef
1 envelope taco seasoning mix
¾ cup water
1 (15 ounce) can black beans, drained
1 head romaine lettuce, shredded
1 (8 ounce) jar salsa
2 tomatoes, diced
2 cups shredded Mexican cheese blend
8 ounces sour cream
1 (10 ounce) bag tortilla chips

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