Best 2 Easy Black Bean Taco Salad Recipes

In the realm of quick, delightful, and nutrient-rich dishes, the easy black bean taco salad reigns supreme. This vibrant salad combines the bold flavors of Mexican cuisine with the convenience of a simple meal. Made with wholesome ingredients like black beans, fresh vegetables, and zesty seasonings, it offers a delightful balance of textures and flavors. Whether you're seeking a quick lunch option, a flavorful side dish, or a wholesome dinner, this easy black bean taco salad promises to satisfy your cravings and nourish your body.

Here are our top 2 tried and tested recipes!

EASY BLACK BEAN TACO SALAD

Easy Black Bean Taco Salad image

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

Ingredients

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

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

EASY CROCK POT CHICKEN & BLACK BEAN TACO SALAD RECIPE - (4.5/5)

Easy Crock Pot Chicken & Black Bean Taco Salad Recipe - (4.5/5) image

Provided by á-25010

Number Of Ingredients 9

Ingredients

SALAD:
2 skinless, boneless chicken breasts, 16-ounce total
1 tablespoon reduced sodium taco seasoning
1/2 teaspoon cumin
1 cup canned black beans, rinsed
1 cup chunky salsa
6 cups chopped romaine or red leaf
1/4 cup reduced fat Mexican cheese blend, shredded
1/2 cup zesty avocado cilantro buttermilk dressing

Steps:

Place the chicken in the slow cooker and season with taco seasoning and cumin. Pour the beans over the chicken and top with salsa. Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with 2 forks. Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups. To serve, place the chopped lettuce on a plate or in a bowl. Top with some of the chicken, shredded cheese and salad dressing.

Tips:

Use canned black beans for convenience: If you don't have time to cook dried beans, canned black beans are a quick and easy alternative. Just be sure to rinse them well before using.
Add other vegetables to bulk up the salad: This recipe is a great base for a variety of vegetables. Try adding chopped bell peppers, corn, tomatoes, or zucchini.
Use a variety of toppings: The toppings are what really make this salad special. Try using a combination of sour cream, guacamole, salsa, and shredded cheese.
Make it a main course: This salad can be served as a main course or a side dish. If you're serving it as a main course, add some grilled chicken or shrimp.
Experiment with different dressings: The dressing in this recipe is just a suggestion. Feel free to use your favorite dressing or experiment with different flavors.

Conclusion:

Black bean taco salad is a delicious, healthy, and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover black beans. With its variety of flavors and textures, this salad is sure to please everyone at your table.