Black Bean Taco Salad Recipe
Black Bean Taco Salad Recipe photo by Taste of Home

Black Bean Taco Salad Recipe

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After assembling this mild main-dish aside the remaining canned beans to add to other salads later in the the week.—Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1 pound ground beef
  • 4 cups torn leaf lettuce
  • 1 large tomato, chopped
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup Catalina salad dressing
  • 4 cups nacho-flavored tortilla chips

Nutritional Facts

1-1/2 cup: 672 calories, 37g fat (10g saturated fat), 70mg cholesterol, 970mg sodium, 53g carbohydrate (13g sugars, 6g fiber), 28g protein


  1. In a large skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the lettuce, tomato, beans and beef. Drizzle with dressing and toss to coat.
  2. Arrange tortilla chips on a serving plate; top with beef mixture. Yield: 4 servings.
Originally published as Black Bean Taco Salad in Quick Cooking January/February 2006, p26

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jul. 18, 2014

"I've been eating this dish since I was little. The only difference is my mother used kidney beans instead of black beans and added a little Mexican cheese. Either way, it'S really good."

Reviewed Jun. 30, 2011

"Delicious -- even though we didn't have cheese flavored chips. Will definitely make again."

Reviewed Mar. 7, 2011

"Loved this taco salad. Very quick, easy and delicious."

Reviewed Jul. 2, 2010

"So quick, so easy, so good, and so inexpensive! Even the picky eaters liked it."

Reviewed May. 30, 2010

"I enjoyed this recipe. The 2nd time I made it I used ground chicken instead of beef, & I liked it better."

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