Easy Vegetarian Black Bean and Kidney Bean Taco Salad
Prep Time
Cooking Time
Total Time
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.
Yield: 4 servings
  • 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
  • 1½ cups water
  • 2 medium scallions, chopped
  • 1 medium tomato, seeded and chopped
  • 1 cup Organic Valley Shredded Mexican Blend cheese
  • ½ cup Organic Valley Sour Cream
  • 8 cups Fresh Express Veggie Lover's Salad
  1. Spray a frying pan with organic Pam. Add seasoning mix and cook 30-60 seconds to release the scent of the spices.
  2. Add the water and mix thoroughly.
  3. 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.
  5. 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.
  6. 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
Serving Size: 935315
Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2012/12/31/vegetarian-taco-salad/