Best 7 Fiesta Taco Salad With Beans Recipes

FIESTA TACO SALAD WITH BEANS

Steps:

• In 2-quart saucepan, heat beans and taco sauce over medium heat 4 to 5 minutes, stirring occasionally, until heated.
• In large bowl, toss lettuce, bell pepper, tomatoes, olives and corn chips. Spoon bean mixture over lettuce mixture; toss. Sprinkle with cheese. Serve immediately with dressing.

FIESTA RICE AND BEAN SALAD

Steps:

• Prepare rice mix according to package directions; cool. Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add corn; cover and cook for 5-6 minutes or until tender. Drain corn and rinse in cold water., In a large bowl, combine the rice, corn, beans, onions, peppers, cilantro and olives. Combine the salad dressing, lime juice and pepper; drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.

CHICKEN FIESTA SALAD

Steps:

• Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
• In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
• Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

FIESTA TACO SALADS

Steps:

• In a large skillet, cook beef and jalapeno over medium heat until meat is no longer pink; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Stir in beans., Divide romaine among four serving plates. Top with beef mixture, tomatoes, green pepper, onions, olives and cheese., In a small bowl, combine the sour cream, salsa and milk. Drizzle over salads. Arrange tortilla chips around edges.

FIESTA BEAN SALSA

Steps:

• Mix black beans, garbanzo beans, corn, tomatoes, bell pepper, salsa, cilantro, lime juice, jalapeno pepper, salt, garlic powder, black pepper, cumin, and onion powder together in a bowl.
• Cover bowl with plastic wrap and refrigerate for 30 minutes.

FIESTA CALIENTE BEAN SALAD

Steps:

• In a medium bowl, add the first 7 ingredients. Combine and set aside.
• Heat a skillet over medium high heat, once the skillet it is hot add the 3 tablespoons of olive oil. To the skillet add chopped red onions,red and green bell peppers; cook until translucent. Add garlic and stir to distribute, being careful not to burn garlic.
• Add cumin, black pepper, hot sauce, chili powder, barbecue seasoning, and stir over the heat to release the flavors being careful not to burn. Add water and stir until some of the water evaporates.
• Add all the beans and corn. Mix thoroughly and heat through.
• Add the the reserved olive oil / vinegar mixture. Stir to combine and cook for about 3-5 minutes until heated through. (This salad is meant to have some liquid, but if there is too much liquid cook a little extra to evaporate).
• Add lime juice and stir in chopped cilantro to combine. Serve.

FIESTA BEAN SALAD

Steps:

• In large bowl, whisk together oil and lime juice.
• Add cilantro, cumin, salt and pepper to taste, mixing well.
• Stir in beans, bell pepper, corn, onion, and jalapeno pepper.
• Taste and adjust seasoning.
• To serve, garnish with cilantro sprigs.
• Serve at room temperature.