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Three bean taco salad

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Three Bean Taco Salad

Recipe by Eileen

  • Total Time30 minutes
  • Yield6-8 1x

This Three Bean Taco Salad is a quick, protein‑packed meal loaded with fresh veggies, bold Tex‑Mex flavor, and a zesty dressing. It comes together in minutes and makes the perfect easy lunch, weeknight dinner, or potluck side. This dish is my go-to to bring to a cookout or picnic.

Ingredients

Scale
  • 1 15.5-ounce can pinto beans, rinsed and drained
  • 1 15.5- ounce can black beans, rinsed and drained
  • 1 15.5- ounce can light red kidney beans, rinsed and drained
  • 8 ounces Colby jack cheese, cut into ½ inch cubes
  • 1 large red bell pepper, cut into ½ inch dice
  • 3 plum tomatoes, seeds removed, flesh cut into ½ inch dice
  • 3 green onions, green part sliced crosswise into ¼ inch rounds
  • ½ tsp. taco seasoning
  • 1 16-ounce bottle Kraft Catalina fat-free salad dressing

Instructions

  1. Drain and rinse the canned beans, let sit for 10 minutes.
  2. Dice the pepper, cut into ½ inch dice. Place in large bowl.
  3. Slice tomatoes in half, remove the seeds and pulp, cut into ½ inch dice, add to bowl.
  4. Cut Colby jack cheese into 1/2 cubes, add to bowl,
  5. Cut green part of green onions into ¼ rounds and add to bowl.
  6. Add drained beans and taco seasoning to bowl and toss ingredients together.
  7. Add as much Catalina dressing as needed until all ingredients are well coated.
  8. Refrigerate until ready to serve.
  • Prep Time: 30 minutes
  • Cook Time: no cooking required
  • Category: Dinner, Side Dish
  • Cuisine: American

Find it online: https://drfoodiemama.com/three-bean-taco-salad-with-cheese-and-veggies/