Taco Salad with Spiced Pinto Beans
with creamy paprika dressing

Name: Taco Salad with Spiced Pinto Beans
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 clove Garlic, chopped; 3 Tbsp Vinegar, red wine; 2 tsp Mustard, Dijon; 1/4 cup Sour cream (sub plain or Greek yogurt); 1/2 tsp Paprika, smoked; 2 Tbsp Oil, cooking; 1 tsp Cumin; 1 tsp Coriander, ground; 1 tsp Paprika, smoked; 1/2 tsp Garlic powder; 1/2 tsp Salt; 1 Bell peppers, any color, diced; 8 oz Lettuce, any crisp variety like iceberg or Boston leaf, shredded; 4 Tomatoes, Roma , chopped; 1 Avocados, diced; 1 can Olives, black and sliced (4 oz / 113 g), drained and rinsed; 1 can Beans, pinto (14 oz / 397 g), drained and rinsed; 1 cup Corn kernels, frozen; 1 Tbsp Oil, cooking; 4 oz Cheese, shredded Mexican blend; 4 cups Tortilla chips

Active: 30 Total: 30

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

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!

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