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Taco Salad with Spiced Pinto Beans
with creamy paprika dressing

Active: 30 min Total: 30 min

We have featured several versions of taco salads in the past, and many of our community members say they turn to them when they need a quick, customizable meal. This one is classic with seasoned pinto beans, avocados, and a creamy paprika dressing. Toss all of the salad components together or just set everything out and customize the salads as you go.

Tags

Ingredients

Servings:
4
Metric
Creamy Paprika Dressing:
  • Garlic - 1 clove, chopped
  • Vinegar, red wine - 3 Tbsp
  • Mustard, Dijon - 2 tsp
  • Sour cream - 1/4 cup (sub plain or Greek yogurt)
  • Paprika, smoked - 1/2 tsp
  • Oil, cooking - 2 Tbsp
Taco Salad with Spiced Pinto Beans:
  • Cumin - 1 tsp
  • Coriander, ground - 1 tsp
  • Paprika, smoked - 1 tsp
  • Garlic powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Bell peppers, any color - 1, diced
  • Lettuce, any crisp variety like iceberg or Boston leaf - 8 oz, shredded
  • Tomatoes, Roma - 4, chopped
  • Avocados - 1, diced
  • Olives, black and sliced (4 oz / 113 g) - 1 can, drained and rinsed
  • Beans, pinto (14 oz / 397 g) - 1 can, drained and rinsed
  • Corn kernels, frozen - 1 cup
  • Oil, cooking - 1 Tbsp
  • Cheese, shredded Mexican blend - 4 oz
  • Tortilla chips - 4 cups

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Make dressing - Chop garlic. Whisk garlic with vinegar, mustard, sour cream, paprika (portion for dressing), and cooking oil (portion for dressing). Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
  2. Make spice mix - Combine cumin, coriander, paprika (portion for salad), garlic powder, and salt. (Can be done up to 5 days ahead)
  3. Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
  4. Lettuce / Tomatoes / Avocados - Prep as directed.
  5. Olives - Drain and rinse.
  6. Beans - Drain and rinse.
  7. Corn - Defrost corn.

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Make

  1. Heat a skillet with oil (portion for taco salad) over medium heat. Add beans and corn. Saute for 1 minute to heat through. Add spice mix and saute for 1 to 2 minutes more, until spices are fragrant.
  2. Assemble salads by forming a bed of lettuce and topping it with bell peppers, tomatoes, avocados, and olives. Top with beans, corn, and cheese.
  3. Dress salads with creamy paprika dressing. Serve with tortilla chips (you can crumble these over the top or use them to scoop up the other ingredients). Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (17)
No ratings yet.
Gluten-free (0)
Paleo (1)
Vegetarian (13)

12 reviews

Subbed Catalina dressing because the reviews were so polarized.

By: Teresa
Posted: Jan 29, 2020
Diet: Original
0 Helpful

This was delicious and so easy. The dressing is a keeper!

By: Kirsten
Posted: Dec 17, 2019
Diet: Vegetarian
0 Helpful

The dressing was inedible for us- too much vinegar!

By: Nicki
Posted: Dec 14, 2019
Diet: Vegetarian
0 Helpful

The vinegar in the dressing threw off this otherwise good salad. Vinegar doesn’t belong on tacos.

By: Ashley
Posted: Dec 06, 2019
Diet: Original
0 Helpful

Simple recipe and so delicious.

By: Dianna
Posted: Dec 06, 2019
Diet: Vegetarian
0 Helpful

Quick and easy, not exactly what I was craving on a cold winter day.

By: Caitlin
Posted: Dec 04, 2019
Diet: Vegetarian
0 Helpful