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

Black Bean Veggie Burger Salad Recipe

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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.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

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

Nutritional Facts

1 serving (prepared with fat-free salad dressing and reduced-fat shredded Mexican cheese blend) equals 395 calories, 13 g fat (4 g saturated fat), 20 mg cholesterol, 1454 mg sodium, 49 g carbohydrate, 9 g fiber, 24 g protein.

Directions

  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

Light-Bodied White Wine

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


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