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Crunchy Tex Mex Salad with Pinto Beans
and honey-adobo dressing

Active: 30 min Total: 30 min
A classic taco salad is one of our favorite back-pocket meals. This version is vegetarian with spiced pinto beans, corn, and a sweet and spicy dressing. It's a great meal if you're cooking for one or two, but you can also set everything out like a taco bar, making it an easy meal to DIY if you've got a house full of people.
Smarts: Don't hesitate to customize this meal. Taco salad makes a great base for leftover vegetables, your favorite protein, and extra toppings.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Honey-Adobo Dressing:
  • Vinegar, red wine - 1 1/2 Tbsp
  • Adobo sauce - 1 Tbsp (usually found with canned chipotle peppers)
  • Honey - 1 Tbsp
  • Paprika, smoked - 1/2 tsp
  • Oil, cooking - 3 Tbsp
Crunchy Tex Mex Salad with 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, Colby Jack or cheddar - 4 oz, shredded (look for pre-shredded to save time)
  • Tortilla chips - 4 cups

Nutrition Facts

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Prep

  1. Make honey-adobo dressing - Whisk together vinegar, adobo sauce, honey, paprika (portion for dressing), and oil (portion for dressing). (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 honey-adobo 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
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Reviews

Ratings

Original (17)
No ratings yet.
Gluten-free (0)
Paleo (2)
Vegetarian (12)

19 reviews

Really delicious!

By: Deb
Posted: Jun 16, 2022
Diet: Vegetarian
0 Helpful

Easy and delicious.

By: Theresa
Posted: Apr 12, 2022
Diet: Original
0 Helpful

Very tasty! But lots of chopping. Unless you do the prep, it’s easy but not that quick. Quick clean up, though. And everyone loved it.

By: Jennifer
Posted: Jul 01, 2020
Diet: Vegetarian
0 Helpful

Fabulous! We are trying to eat two vegetarian meals a week and this was our first from CS. It was truly excellent!

By: Ann
Posted: May 08, 2020
Diet: Vegetarian
0 Helpful

Delicious and easy!

By: Katie
Posted: Mar 11, 2020
Diet: Original
0 Helpful

We love it! Going in the regular rotation.

By: Alyssa
Posted: Feb 22, 2020
Diet: Vegetarian
0 Helpful