Go meatless at least one night a week – you’ll save money and you’ll discover how easy it is to cook with beans, lentils and other protein-packed plants. Plus serve your dressing on the side and dip your fork into it for each bite – it’s an old Weight Watchers trick to get dressing in every bite without soaking your salad in it.
Easy Vegetarian Black Bean and Kidney Bean Taco Salad
Super-easy because it's made with canned beans and a premade taco seasoning that doesn't have any nasty chemicals in it. This is a prewashed salad that includes carrots, radishes, and other veggies so it's an easy way to sneak in a little variety. Sadly there isn't an organic version but organic greens could certainly be substituted.
- 3 sprays Pam Organic Olive Oil Spray
- 2 tbsp Simply Organic Taco Seasoning, Southwest, from one packet - store the remainder in an airtight container.
- 15 oz can Westbrae Natural Organic Black Beans, Vegetarian, drained
- 15 oz Westbrae Natural Vegetarian Organic Kidney Beans, drained
- 1 1/2 cups water
- 2 medium scallions, chopped
- 1 medium tomato, seeded and chopped
- 1 cup Organic Valley Shredded Mexican Blend cheese
- 1/2 cup Organic Valley Sour Cream
- 8 cups Fresh Express Veggie Lover's Salad
- Spray a frying pan with organic Pam. Add seasoning mix and cook 30-60 seconds to release the scent of the spices.
- Add the water and mix thoroughly.
- Add both beans and bring to a boil. Immediately reduce the heat and simmer for 10 minutes. Remove the bean mixture from the heat and mash lightly with a fork or spatula.
- Place 2 cups of mixed greens on each plate and divide the bean mixture between the 4 servings. Top with sour cream, green onions, tomatoes, and cheese.
- To make ahead or serve another day, refrigerate the bean mixture separately and rewarm and assemble fresh. This bean mix is also good as a snack with tortilla chips or as the basis of a vegetarian bean burrito.
Per Serving: Cals 353; Carbs 36: Fat 15: Protein 19
Weight Watchers Points Plus: 9
Found at MiscFiInds4u.com
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