Black Bean Veggie Burger Salad Recipe

5 2
Black Bean Veggie Burger Salad Recipe
Black Bean Veggie Burger Salad Recipe photo by Taste of Home
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Black Bean Veggie Burger Salad Recipe

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5 2
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“This lower fat version of a traditional taco salad doesn't lose any of the flavor,” writes Mary Bilyeu of Ann Arbor, Michigan. The creamy, flavorful dressing complements the unique use of a veggie burger as well.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 2 frozen spicy black bean veggie burgers
  • 3 cups spring mix salad greens
  • 3/4 cup grape tomatoes, halved
  • 1/3 cup frozen corn, thawed
  • 1/4 cup finely chopped red onion
  • 1/2 cup coarsely crushed nacho tortilla chips
  • 1/2 cup shredded Mexican cheese blend
  • 1/3 cup ranch salad dressing
  • 1/3 cup salsa
  • 1 teaspoon taco seasoning

Directions

Cook veggie burgers according to package directions. Divide the salad greens, tomatoes, corn and onion between two serving plates. Crumble burgers; sprinkle each salad with burgers, chips and cheese.
In a small bowl, combine the salad dressing, salsa and taco seasoning; serve with salad. Yield: 2 servings.
Originally published as Black Bean Veggie Burger Salad in Cooking for 2 Fall 2008, p35

Nutritional Facts

1 each: 395 calories, 13g fat (4g saturated fat), 20mg cholesterol, 1454mg sodium, 49g carbohydrate (10g sugars, 9g fiber), 24g protein.

  • 2 frozen spicy black bean veggie burgers
  • 3 cups spring mix salad greens
  • 3/4 cup grape tomatoes, halved
  • 1/3 cup frozen corn, thawed
  • 1/4 cup finely chopped red onion
  • 1/2 cup coarsely crushed nacho tortilla chips
  • 1/2 cup shredded Mexican cheese blend
  • 1/3 cup ranch salad dressing
  • 1/3 cup salsa
  • 1 teaspoon taco seasoning
  1. Cook veggie burgers according to package directions. Divide the salad greens, tomatoes, corn and onion between two serving plates. Crumble burgers; sprinkle each salad with burgers, chips and cheese.
  2. In a small bowl, combine the salad dressing, salsa and taco seasoning; serve with salad. Yield: 2 servings.
Originally published as Black Bean Veggie Burger Salad in Cooking for 2 Fall 2008, p35

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