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Black Bean Veggie Burger Salad

 Black Bean Veggie Burger Salad
“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.
2 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.
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, 1,454 mg sodium, 49 g carbohydrate, 9 g fiber, 24 g protein.

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Black Bean Veggie Burger Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.