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Black Bean Taco Salad

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


  • 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


  • 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.
  • Arrange tortilla chips on a serving plate; top with beef mixture.
Nutrition Facts
1-1/2 cups: 672 calories, 37g fat (10g saturated fat), 70mg cholesterol, 970mg sodium, 53g carbohydrate (13g sugars, 6g fiber), 28g protein.

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Average Rating:
  • Angel182009
    Oct 23, 2017

    Excellent! This was filling and it was great having an appetizer as dinner!!! Next time I'm adding in jalapenos.

  • hspin
    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.

  • Colleen1734
    Jun 30, 2011

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

  • katlaydee3
    Mar 7, 2011

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

  • deveykelly
    Jul 2, 2010

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

  • lee907
    May 30, 2010

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

  • j_eavou
    Mar 30, 2010

    I cooked my beef w/my homemade taco seasoning, topped w/ sour cream, was great!

  • Louise Leslie
    Sep 6, 2006

    No comment left

  • charley53
    May 7, 2006

    No comment left