ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vegetarian Taco Salad

Yield Makes 4 servings (serving size: 1 salad)
Nutrition punch: fiber, protein, magnesium, iron, folate.Prep: 15 minutes.

Ingredients

  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 6 cups shredded romaine lettuce
  • 1 cup chopped orange bell pepper
  • 1/4 cup shredded reduced-fat Mexican four-cheese blend
  • 1 cup grape tomatoes, halved
  • 1 (2 1/4-ounce) can sliced ripe black olives, drained
  • 2 scallions, minced
  • 24 multi-grain tortilla chips or baked tortilla chips
  • Dressing:
  • 1/2 cup salsa
  • 1/2 cup light sour cream

Nutrition Information

  • calories 334
  • fat 14 g
  • satfat 4 g
  • monofat 2 g
  • polyfat 1 g
  • protein 13 g
  • carbohydrate 44 g
  • fiber 14 g
  • cholesterol 15 mg
  • iron 4 mg
  • sodium 773 mg
  • calcium 252 mg

How to Make It

  1. In a small bowl, combine beans, garlic powder, and cumin; set aside.

  2. Assemble the salads by dividing the lettuce evenly among 4 shallow bowls or dinner plates. Sprinkle each serving with the bell pepper; then divide the reserved beans among plates. Divide cheese and next 3 ingredients (through scallions) among plates, and garnish each plate with 6 tortilla chips.

  3. Prepare the dressing by stirring together the salsa and sour cream in a small bowl. Add a 1/4-cup dollop of dressing to each portion of salad, or pass the dressing separately.