Taco Salad with Spiced Pinto Beans
with creamy paprika dressing
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.
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Proteins
Cuisines
Ingredients
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
Amount Per Serving
Calories
589
Just a moment...
% Daily Value
Total Fat
34g
53%
Just a moment...
Saturated Fat
11g
54%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
37mg
12%
Just a moment...
Sodium
929mg
39%
Just a moment...
Total Carbohydrate
56g
19%
Just a moment...
Dietary Fiber
12g
48%
Just a moment...
Sugars
7g
Just a moment...
Protein
19g
Just a moment...
Prep
- 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)
- Make spice mix - Combine cumin, coriander, paprika (portion for salad), garlic powder, and salt. (Can be done up to 5 days ahead)
- Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
- Lettuce / Tomatoes / Avocados - Prep as directed.
- Olives - Drain and rinse.
- Beans - Drain and rinse.
- Corn - Defrost corn.
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Make
- 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.
- Assemble salads by forming a bed of lettuce and topping it with bell peppers, tomatoes, avocados, and olives. Top with beans, corn, and cheese.
- 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
Amount Per Serving
Calories
589
Just a moment...
% Daily Value
Total Fat
34g
53%
Just a moment...
Saturated Fat
11g
54%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
37mg
12%
Just a moment...
Sodium
929mg
39%
Just a moment...
Total Carbohydrate
56g
19%
Just a moment...
Dietary Fiber
12g
48%
Just a moment...
Sugars
7g
Just a moment...
Protein
19g
Just a moment...
Reviews
Ratings
15 reviews