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Black Bean Taco Salad

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Black Bean Taco Salad Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
461
Calories from Fat
117
% Daily Value
Total Fat
13g
20%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
365mg
15%
Total Carbohydrates
78g
26%
Dietary Fiber
15g
60%
Sugars
12g
Protein
17g
Calcium
50mg
5%

Number of servings: 4

Calories per serving: 461

Preparation time: 40 min

Total time: 40 min

Ingredients

Nonstick cooking spray

6 corn tortillas

12 tsp paprika

2 cups frozen, whole-kernel corn

1 cup water

1 (15-oz) can low-sodium black beans, drained

1 cup chopped red bell pepper

1 cup chopped green bell pepper

12 cup chopped red onion

14 cup salsa

12 cup chopped cilantro

14 cup lime juice

1 tsp cumin

1 tsp salt-free Mrs. Dash† Lemon Pepper Seasoning Blend

1 small diced avocado

8 cups salad greens

4 sliced tomatoes

12 cup low-fat sour cream

Directions

Preheat oven to 400°F.

1. Spray a large baking sheet with nonstick cooking spray. Set aside.

2. Cut the corn tortillas into 12-inch strips and lay them on the baking sheet without overlapping them.

3. Lightly spray the strips with nonstick cooking spray and sprinkle with paprika. Bake for 10 to 12 minutes until crisp.

4. Meanwhile, in a small saucepan, bring corn and water to a boil and cook 1 minute. Drain and rinse corn with cold water.

5. In a large bowl combine corn, beans, peppers, onion, salsa, cilantro, lime juice, cumin, salt-free seasoning, and avocado. Mix well.

6. Place salad greens on 4 large plates and top with bean mixture. Add tomatoes on the side along with tortilla strips. Top each salad with sour cream.

Makes 4 servings.

†Other brands listed are the trademarks of their respective owners and are not trademarks of Merck Sharp & Dohme Corp., a subsidiary of Merck & Co., Inc.
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