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.

Let's cook with our 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.