Vegetarian rice-bean taco saladVegetarian rice-bean taco saladVegetarian rice-bean taco salad

SBcanning says this recipe is just the “best” for company with kids or adults and is so easy when you purchase the tortilla salad shells; they really dress up the recipe. Try to purchase low salt salad shells.

Vegetarian rice-bean taco salad

Vegetarian rice-bean taco salad

AvatarCanning Homemade
Vegetarian rice-bean taco salad
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Salad
Cuisine American
Servings 8 people
Calories 170 kcal


  • 8 tortilla salad shells (low salt – whole wheat)
  • 3/4 cup low cal Ranch dressing (unless you have another favorite)
  • 1 cup wild rice
  • 1 tbsp extra virgin olive oil
  • 1 tsp dill freshly cut
  • 1/2 tsp sea salt
  • 1/4 tsp minced garlic
  • 1/2 cup green pepper, diced
  • 1 can drained and rinsed red kidney beans
  • 1 head Romaine lettuce torn into bite size pieces
  • 1 cup light shredded Cheddar cheese
  • 2/3 cup sliced black olives
  • 2 medium hot house tomatoes coarsely chopped
  • 1 medium Spanish onion chopped
  • 1 tbsp Light sour cream


  • Set aside Tortilla salad shells, and dressing.
  • Stir in water, freshly cut dill, sea salt, minced garlic, diced green pepper and beans and wild rice.
  • Heat mixture to a boil and reduce heat. Simmer uncovered for 15 minutes, stirring occasionally. Set aside to cool for 15 minutes.
  • Mix lettuce pieces, grated Cheddar light cheese, diced tomatoes and chopped onions in a large bowl and toss with your favorite low cal dressing (mine is Ranch) or make your own.
  • Add cooled rice and beans mixture and toss lightly with other ingredients.
  • Add evenly to eight salad taco shells and garnish with light sour cream. Place in refrigerator until ready to serve.
  • SBcanning is proud to serve this nutritious meal. Yummy! Enjoy your meal.
  • Healthy Recipe serves 8 people.
Keyword SBcanning, Vegetarian rice-bean taco salad