Fiesta Taco Salad With Beans Recipes

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FIESTA TACO SALAD WITH BEANS



Fiesta Taco Salad with Beans image

Betty Crocker's Diabetes Cookbook shares a recipe! Here's a recipe keeper-taco salad that's ready in 20 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 5

Number Of Ingredients 9

1 can (15 oz) black beans, drained, rinsed
1/2 cup taco sauce
6 cups bite-size pieces lettuce
1 medium green bell pepper, cut into strips
2 medium tomatoes, cut into wedges
1/2 cup pitted ripe olives, drained
1 cup corn chips
1 cup shredded Cheddar cheese (4 oz)
1/2 cup reduced-fat Thousand Island dressing

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.

Nutrition Facts : Calories 340, Carbohydrate 40 g, Cholesterol 25 mg, Fat 1, Fiber 10 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 10 g, TransFat 0 g

FIESTA RICE AND BEAN SALAD



Fiesta Rice and Bean Salad image

My entire family loves this salad-especially when I fix it with fresh-picked sweet corn. The summery ingredients and fragrant cilantro make it a good match for a barbecued main course. -Diane Lynch, Sugar Grove, Illinois

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 11

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
2 cups fresh or frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 bunch green onions, chopped
1 small sweet red pepper, chopped
1 small sweet orange pepper, chopped
1/2 cup minced fresh cilantro
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup reduced-fat Italian salad dressing
1 tablespoon lime juice
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 155 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

CHICKEN FIESTA SALAD



Chicken Fiesta Salad image

This is an attractive and zesty all in one dish. It's full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips.

Provided by ANGL8277

Categories     Salad     Taco Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 9

2 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning, divided
1 tablespoon vegetable oil
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn
½ cup salsa
1 (10 ounce) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges

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.

Nutrition Facts : Calories 310.8 calories, Carbohydrate 42.2 g, Cholesterol 35.9 mg, Fat 6.4 g, Fiber 10.5 g, Protein 23 g, SaturatedFat 1.1 g, Sodium 1605.9 mg, Sugar 7.4 g

FIESTA TACO SALADS



Fiesta Taco Salads image

This taco salad has all the flavors, but it's so much easier to prepare and eat because it's not served in a shell. If you like spicier food, use medium or hot salsa and add another jalapeno. -Tari Ambler, Shorewood, Illinois

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1/2 pound lean ground beef (90% lean)
1 jalapeno pepper, seeded and finely chopped
1/3 cup water
2 tablespoons reduced-sodium taco seasoning
1 can (15 ounces) black beans, rinsed and drained
4 cups hearts of romaine salad mix
3/4 cup cherry tomatoes, halved
1/2 cup chopped green pepper
3 green onions, chopped
1/4 cup sliced ripe olives
1/3 cup shredded reduced-fat sharp cheddar cheese
1/2 cup reduced-fat sour cream
1/2 cup salsa
1/4 cup 2% milk
32 blue tortilla chips

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.

Nutrition Facts : Calories 483 calories, Fat 18g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 922mg sodium, Carbohydrate 54g carbohydrate (8g sugars, Fiber 8g fiber), Protein 25g protein.

FIESTA BEAN SALSA



Fiesta Bean Salsa image

This bean salsa is great for any occasion. It is quick and can be brought to a summer picnic without spoiling!

Provided by Anonymous

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 45m

Yield 32

Number Of Ingredients 14

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained and rinsed
1 cup corn kernels
3 roma (plum) tomatoes, seeded and chopped
½ green bell pepper, chopped
½ cup salsa
⅓ cup chopped fresh cilantro
¼ cup lime juice
1 jalapeno pepper, seeded and minced
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon ground black pepper
¼ teaspoon ground cumin
¼ teaspoon onion powder

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.

Nutrition Facts : Calories 30.2 calories, Carbohydrate 5.9 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.6 g, Sodium 175.5 mg, Sugar 0.5 g

FIESTA CALIENTE BEAN SALAD



Fiesta Caliente Bean Salad image

A while back there was a supermarket adjacent to my job that had a bean salad that was out of this world that was served as part of their salad bar. I used to get it all the time for lunch. I've been trying to find a recipe like it but none of the recipes that I tried came close until I decided to wing it on my own. So this salad is a clone-like brother to the salad I was so fond of. It pares well with many meats and fish and is a great scooping condiment for tortilla chips. I hope you and yours love it as much as we do!

Provided by ForeverMama

Categories     Black Beans

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 24

1/2 cup olive oil
1/2 cup red wine vinegar
1 lime, zest of
1 tablespoon lemon juice
3 tablespoons granulated sugar
3 tablespoons brown sugar
1 tablespoon salt
3 tablespoons olive oil
2 medium red onions or 1 large red onion, finely chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
2 tablespoons ground cumin
1/2 tablespoon black pepper
1/2 tablespoon louisiana hot sauce or 1/2 tablespoon Frank's red hot sauce
1 tablespoon chili powder
1 tablespoon barbecue seasoning (dry seasoning version)
1/4 cup water
1 (10 ounce) package frozen corn kernels or 1 (10 ounce) package garbanzo beans
1 (15 1/2 ounce) can kidney beans, drained and rinsed
1 (15 1/2 ounce) can cannellini beans, drained and rinsed
1 (15 1/2 ounce) can black beans, drained and rinsed
3 tablespoons fresh lime juice
1/2-1 cup chopped cilantro (depending on your personal taste)

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.

Nutrition Facts : Calories 415.3, Fat 20.3, SaturatedFat 2.9, Sodium 1247.6, Carbohydrate 49.8, Fiber 11.8, Sugar 14.2, Protein 11.5

FIESTA BEAN SALAD



Fiesta Bean Salad image

Make and share this Fiesta Bean Salad recipe from Food.com.

Provided by lazyme

Categories     Black Beans

Time 20m

Yield 12 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
3 tablespoons lime juice
1/4 cup cilantro, chopped
1 teaspoon cumin
2 (15 ounce) cans black beans, rinsed and drained
2 red bell peppers, diced
1 1/2 cups corn, cooked
1 cup red onion, chopped
2 jalapenos, seeded and chopped
4 radishes, sliced (optional)

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.

Nutrition Facts : Calories 168.6, Fat 5.3, SaturatedFat 0.8, Sodium 5.6, Carbohydrate 25.1, Fiber 7.4, Sugar 2.2, Protein 7.4

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