Tortilla Bean Salad Recipes

BEAN, CORN, AND TORTILLA SALAD

This dinner salad with warmed beans, corn, and salsa is a snap to put together.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 25m

Number Of Ingredients 10

Bean, Corn, and Tortilla Salad image

Steps:

In a medium microwave-safe bowl, combine beans, corn, and salsa. Microwave just until warmed through, 1 minute. Stir in scallions, avocado, and tomatoes; season with salt and pepper. Set bean mixture aside.
In a large bowl, toss lettuce and chips together. Divide evenly among plates; top with bean mixture and cheese. Serve immediately, topped with additional salsa, if desired.

Nutrition Facts : Calories 368 g, Fat 14 g, Fiber 11 g, Protein 14 g

Ingredients

1 can (15.5 ounces) pinto beans, drained and rinsed
1 package (10 ounces) frozen corn kernels (2 cups)
1/4 cup prepared medium tomato salsa, plus more for serving
1 bunch scallions, thinly sliced (1 cup)
1 ripe avocado, peeled, pitted, and cubed
3 plum tomatoes, thickly sliced
Coarse salt and ground pepper
1 bag (12 ounces) romaine hearts, cut into bite-size pieces
3 cups (3 ounces) broken baked tortilla chips
3/4 cup coarsely grated pepper Jack cheese

COOL BEANS SALAD

This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. -Janelle Lee, Appleton, Wisconsin

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 15

Cool Beans Salad image

Steps:

In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.

Nutrition Facts : Calories 440 calories, Fat 19g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 659mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 8g fiber), Protein 12g protein.

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon pepper
3 cups cooked basmati rice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
4 green onions, sliced
1 small sweet red pepper, chopped
1/4 cup minced fresh cilantro

TORTELLINI BEAN SALAD

Beans will bring bravos when you present this pleasant pasta and veggie salad. "I first made it for friends who are very good cooks. When it was gone, they asked where the second bowl was," chuckles Lenore Adams of Dayton, Ohio. "Among my make-ahead favorites, it's a big hit every time I serve it."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 9 servings.

Number Of Ingredients 11

Tortellini Bean Salad image

Steps:

Prepare tortellini according to package directions; drain and place in a serving bowl. Add broccoli, onion, beans and olives. Combine the salad dressing, 2 tablespoons Parmesan cheese and oregano; pour over salad and toss gently. Cover and refrigerate for at least 8 hours. , Just before serving, stir in tomatoes and sprinkle with remaining Parmesan.

Nutrition Facts : Calories 218 calories, Fat 6g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 758mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 7g fiber), Protein 10g protein. Diabetic Exchanges

Ingredients

1 package (9 ounces) refrigerated spinach tortellini
2 cups fresh broccoli florets
1/2 large red onion, thinly sliced
1 cup canned garbanzo beans or chickpeas, rinsed and drained
1 cup canned red kidney beans, rinsed and drained
1 cup canned cannellini beans, rinsed and drained
1 can (6 ounces) pitted ripe olives, drained
1 bottle (8 ounces) fat-free Italian salad dressing
1/4 cup shredded Parmesan cheese, divided
1 teaspoon dried oregano
24 cherry tomatoes, halved

TORTILLA BOWL SOUTHWESTERN SALAD RECIPE BY TASTY

Here's what you need: vegetable oil, large flour tortillas, romaine lettuce hearts, tomatoes, red onion, avocados, corn, black beans, olive oil, lime juice, garlic, cumin, red pepper flakes, fresh cilantro, salt, pepper

Provided by Gwenaelle Le Cochennec

Categories Lunch

Yield 4 servings

Number Of Ingredients 16

Tortilla Bowl Southwestern Salad Recipe by Tasty image

Steps:

Preheat the oven to 350°F (180°C).
Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
Dice the tomatoes and add them to the bowl with the romaine.
Dice the onion and add it to the salad.
Cut the avocados in half, remove the pits, and dice. Add to the salad.
Add the corn and black beans.
In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
Pour the dressing over the salad and toss well.
Fill each tortilla bowl with the salad.
Enjoy!

Nutrition Facts : Calories 530 calories, Carbohydrate 54 grams, Fat 32 grams, Fiber 13 grams, Protein 10 grams, Sugar 6 grams

Ingredients

4 teaspoons vegetable oil
4 large flour tortillas
2 romaine lettuce hearts
2 tomatoes
½ red onion
2 avocados
1 cup corn, canned, rinsed and drained
1 cup black beans, canned, rinsed and drained
¼ cup olive oil
¼ cup lime juice
1 clove garlic, minced
⅛ teaspoon cumin
½ teaspoon red pepper flakes
3 tablespoons fresh cilantro, chopped
½ teaspoon salt
½ teaspoon pepper

MEXICAN SALAD WITH TORTILLA CROUTONS

Black beans make a great salad base - mix them with avocado, tomatoes and coriander Latin American style

Provided by Lucy Netherton

Categories Lunch, Main course

Time 22m

Number Of Ingredients 9

Mexican salad with tortilla croutons image

Steps:

Heat oven to 200C/180C fan/gas 6. Place the tortilla pieces on a baking tray, toss with the oil and the seasoning mix, then cook for 10-12 mins until crisp. In a large bowl, toss the iceberg, beans and tomatoes. Toss the avocado in the lime juice and add to the bowl.
Drizzle over your chosen dressing and toss to coat all the ingredients. Top with the croutons and coriander, then serve.

Nutrition Facts : Calories 337 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium

Ingredients

3 flour tortillas , cut into crouton-sized pieces
1 tbsp olive oil
1 tsp Cajun or Mexican seasoning mix
1 iceberg lettuce , shredded
400g can black bean , rinsed and drained
200g pack cherry tomato , halved
2 avocados , stoned, peeled and sliced
juice 1 lime
½ bunch coriander , leaves only

RUNNER BEAN TORTILLA WITH TOMATO SALAD

Swap potatoes for runner beans to make a fresh-tasting, healthy tortilla and serve with a tomato, red onion and basil salad to get three of your five-a-day

Provided by Sara Buenfeld

Categories Dinner, Lunch, Supper

Time 25m

Number Of Ingredients 11

Runner bean tortilla with tomato salad image

Steps:

Bring a pan of water to the boil, add the beans and cook for 5 mins or until just tender, then drain.
Beat the eggs in a bowl with the lemon zest, garlic, olives and some pepper, then stir in the beans. Heat the oil in a 23cm non-stick frying pan. Pour in the egg mixture and gently stir for the first couple of mins so that you see the egg cooking and the raw egg flowing into the base of the pan as you move it. Leave to firm up for a few mins, then turn off the heat, cover and leave for 5 mins so that any raw egg on top cooks through.
Put the lemon juice in a bowl and add the onion. Toss well, then add the tomatoes, basil and rocket (if using). Serve with wedges of tortilla, dusted with some parmesan if you like.

Nutrition Facts : Calories 214 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium

Ingredients

200g runner beans , cut into thin strips
5 eggs
1 lemon , zested, 1/2 juiced
2 large garlic cloves , finely grated
3 pimento-stuffed olives , thickly sliced
2 tsp rapeseed oil
1 tbsp parmesan or vegetarian alternative, finely grated (optional)
1 red onion , finely chopped
3 tomatoes , cut into wedges
½ pack basil , chopped
few rocket leaves , optional

TORTILLA & BEAN SALAD

Try a sensational Latin salad

Provided by Emma Lewis

Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable

Time 15m

Number Of Ingredients 8

Tortilla & bean salad image

Steps:

Heat the oil in a frying pan and, when hot, stir in the sweetcorn. Cook for 3 mins, stirring often until the corn is browned, then remove and leave to cool.
Toss together sweetcorn, kidney beans, salad leaves and tortilla chips. Mix together the sour cream, sugar and lime zest and juice. Drizzle over salad and serve.

Nutrition Facts : Calories 109 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.46 milligram of sodium

Ingredients

1 tbsp vegetable oil
180g can sweetcorn , washed and well drained
180g can kidney bean , washed and drained
225ml bag mixed green salad leaves
handful plain tortilla chips
50ml sour cream
pinch sugar
zest and juice ½ lime

CORN AND BLACK BEAN SALAD WITH TORTILLA WEDGES

Dinner made ready in 20 minutes! Enjoy this delicious black bean and veggies salad served with tortilla wedges - a hearty meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 11

Corn and Black Bean Salad with Tortilla Wedges image

Steps:

Heat oven to 400°. Spread tortillas with margarine; cut into fourths. Place on ungreased cookie sheet. Bake 4 to 5 minutes or until golden brown.
Toss remaining ingredients except lettuce and nuts until mixture is coated with dressing.
Serve salad on leaf lettuce; sprinkle with nuts. Serve with tortilla wedges.

Nutrition Facts : Calories 285, Carbohydrate 55 g, Cholesterol 0 mg, Fiber 14 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1110 mg

Ingredients

4 fat-free flour tortillas (8 to 10 inches in diameter)
2 teaspoons margarine or butter, softened
1 can (15 to 16 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 medium red bell pepper, chopped (1 cup)
1 small jicama, peeled and diced (2 cups)
1/2 cup fat-free Italian dressing
1/2 teaspoon salt
1/4 teaspoon pepper
Red leaf lettuce
1/4 cup pine nuts, toasted

TACO BEAN SALAD

Storing Seasoned Hamburger Mix in the freezer helps Dorothy beat the clock when she is creating this change-of-pace tossed salad. Guests will love how it's chock-full of good stuff, including fresh tomatoes, chopped avocado and canned kidney beans.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 10

Taco Bean Salad image

Steps:

Chop two tomatoes; cut remaining tomatoes into wedges. In a large salad bowl, toss the lettuce, tortilla chips, cheese, beans, avocado and chopped tomatoes; set aside., In a large microwave-safe bowl, combine hamburger mix and taco sauce. Cover and microwave on high for 2-3 minutes or until heated through. Spoon over salad; toss gently. Top with tomato wedges and onions. Serve with dressing.

Nutrition Facts : Calories 327 calories, Fat 18g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 459mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 17g protein.

Ingredients

3 large tomatoes
1 head iceberg lettuce, torn
6 cups coarsely crushed tortilla chips
2 cups shredded cheddar cheese
1 can (16 ounces) kidney beans, rinsed and drained
1 large ripe avocado, peeled and chopped
2 cups Seasoned Hamburger Mix, thawed
1 bottle (7 ounces) green taco sauce
4 green onions, chopped
Ranch salad dressing or dressing of your choice

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Tortilla Bean Salad Recipes

BEAN, CORN, AND TORTILLA SALAD

This dinner salad with warmed beans, corn, and salsa is a snap to put together.

COOL BEANS SALAD

This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. -Janelle Lee, Appleton, Wisconsin

TORTELLINI BEAN SALAD

Beans will bring bravos when you present this pleasant pasta and veggie salad. "I first made it for friends who are very good cooks. When it was gone, they asked where the second bowl was," chuckles Lenore Adams of Dayton, Ohio. "Among my make-ahead favorites, it's a big hit every time I serve it."

TORTILLA BOWL SOUTHWESTERN SALAD RECIPE BY TASTY

Here's what you need: vegetable oil, large flour tortillas, romaine lettuce hearts, tomatoes, red onion, avocados, corn, black beans, olive oil, lime juice, garlic, cumin, red pepper flakes, fresh cilantro, salt, pepper

MEXICAN SALAD WITH TORTILLA CROUTONS

Black beans make a great salad base - mix them with avocado, tomatoes and coriander Latin American style

RUNNER BEAN TORTILLA WITH TOMATO SALAD

Swap potatoes for runner beans to make a fresh-tasting, healthy tortilla and serve with a tomato, red onion and basil salad to get three of your five-a-day

TORTILLA & BEAN SALAD

Try a sensational Latin salad

CORN AND BLACK BEAN SALAD WITH TORTILLA WEDGES

Dinner made ready in 20 minutes! Enjoy this delicious black bean and veggies salad served with tortilla wedges - a hearty meal!

TACO BEAN SALAD

Storing Seasoned Hamburger Mix in the freezer helps Dorothy beat the clock when she is creating this change-of-pace tossed salad. Guests will love how it's chock-full of good stuff, including fresh tomatoes, chopped avocado and canned kidney beans.

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