Friday, March 9, 2012

Chipotle Black and Kidney Bean Taco Salad

I don't usually make fancy salads.  A dressed up salad for me might be throwing in 1/2 cup chickpeas, a chunk of broccoli and bottled dressing.

So of course I was excited to try this salad.  All the flavors of a taco, in a delicious, crispy salad.  The dressing was perfect!  Careful on the chipotle, taste as you go so it's not too spicy! 

I made this vegetarian but feel free to add cooked chicken if you have some.

Chipotle Black and Kidney Bean Salad

1/3 cup chopped fresh cilantro
1/2 cup plain yogurt (dairy free if desired)
1 tbsp. minced chipotle chiles, canned in adobo sauce (start small, it's spicy!)
1 tsp. ground cumin
1 tsp. chili powder
1 1/2 tbsp. lime juice
1/4 tsp. salt

4 - 5 cups shredded lettuce
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 cup cherry tomatoes, halved
1 avocado, peeled and diced
1/3 cup red onion, sliced in rings
1 1/2 cups frozen corn, thawed

Prepare dressing by combining all the ingredients and stirring well.

Combine the lettuce, beans and remaining veggies in a large bowl.  Drizzle dressing over salad, toss to coat.  Serve immediately. 

Total calories = 1200 calories
4 servings = 400 calories per serving

One Year Ago...

Beef and Vegetable Potpie


  1. What a beautiful picture! The plate goes so well with the salad. :) I love me some taco salads and this one sounds great. I like heat.

  2. Another good recipe! thanks!

  3. That looks delicious, I love taco salads but they are usually so full of fat.

  4. This looks so delicious!! I love Mexican food and this looks perfect for my new weightloss plan!!

  5. Your salad sounds delicious, and good for you too. I love the spiciness!

  6. What a healthy and tasty dinner salad! Who needs chicken with all those beans? YUM!Great dressing!

  7. This is so kewl would luv for you to share it with our readers at

  8. I love taco salads. Your recipe looks especially delicious! Thanks for sharing it with the Gallery.