How to Make Taco Salad with Bush’s Kidney Beans

How to Make a Taco Salad

When I think of late summer, early fall, I think of relaxing in our backyard (it’s pretty hot in southern Oregon until October), being creative with the harvest from our garden with canning, baking, and cooking, and then freezing what I can.

I think of our new fall schedule with soccer practices, games, and then whipping up a “quick” delicious taco salad for the family. This post is sponsored by Bush’s Beans and I’m going to show you how to make taco salad using their Dark Red Kidney Beans. Easy!

How to Make a Taco Salad | ReluctantEntertainer.com

When my friends came to visit me earlier this summer, they reminded me of the “best in the world” salad dressing for a taco salad. Both of our mom’s made this dressing and it’s really good, and easy, and perfect if you’re entertaining a lot of people for a casual meal.

Ready for the recipe, friends? It’s always a hit with the younger folks and the older folks.

Taco Salad Dressing: 1:1 Catalina and Thousand Island Dressing. Mix together. Serve.

How to Make a Taco Salad | ReluctantEntertainer.com

With early autumn, I’m also trying to keep my flowers still looking pretty in the yard. Do you struggle with the end-of-summer flower blahs? I do. I have sort of lost my zest for keeping them dead-headed and beautiful. Like in early summer, when they’re blooming like crazy and the colors are so stunning.

The vibrant hues of summer are starting to fade, the boys are heading back to college, and we’re back into the school routine. I can’t help but get a sad feeling, but I’m also thankful for the memories our family made this summer.

How to Make a Taco Salad | ReluctantEntertainer.com

We still have one week with us all being together, so this taco salad will for sure be on the weekday menu, probably several times.

It’s easy, family-friendly, kid-friendly, and entertaining-friendly – and perfect for a potluck or even a tailgating party!

What’s your favorite taco salad combination?

How to Make a Taco Salad | ReluctantEntertainer.com

Taco Salad with Bush's Red Kidney Beans Recipe

Yield: 6 servings

Prep Time: 10 minutes

Total Time: 10 minutes

Best if served with the original Fritos® Corn Chips

Ingredients:

  • 1 cup Catalina Dressing
  • 1 cup Thousand Island Dressing
  • 2 cups chicken, chopped
  • 2 large heads lettuce - rinsed, dried, and chopped
  • 3 large tomatoes, diced
  • 1 red bell pepper, diced
  • 1 bunch cilantro, chopped
  • 1 cup corn salsa (or regular corn, drained)
  • 1 cup salsa (optional)
  • 1 (15 ounce) can Bush's Red Kidney Beans, drained
  • 12 ounces shredded cheddar cheese
  • 1 (14.5 ounce) package Fritos Corn Chips, crushed

Directions:

  1. Mix the first two ingredients together in a small bowl; set aside.
  2. Prepare the lettuce, cutting in small pieces, and place in a large bowl. Add the chicken, tomatoes, peppers, cilantro, corn, salsa (optional), and drained kidney beans. Mix well, cover and refrigerate
  3. Just before serving, top the salad with the cheese and crushed chips.
  4. Add the dressing (to taste); toss and serve.
  5. Serve with whole chips on the side.

This post is sponsored by Bush’s Beans; but always, all opinions are my own.

   

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9 Responses to “How to Make Taco Salad with Bush’s Kidney Beans”

  1. #
    1
    Darla — September 12, 2013 @ 5:08 am

    Our taco salad is pretty much like yours, give or take what we have on hand. I’ve never tried the combo dressing though. Maybe next time I will.

    Darla

  2. #
    2
    Aggie — September 12, 2013 @ 9:14 am

    I love this salad!! I’ve never tried combining the dressing like that, it sounds so good. I love a good taco salad that has fresh jalapenos and beans!

  3. #
    3
    Kirstin — September 12, 2013 @ 5:09 pm

    I love making “bowls” with tortilla shells, then layering salad, olives, mushrooms, tomatoes, taco meat, and like to top it by combining plain greek yogurt with some taco sauce. Yum!

  4. #
    4
    Paula - bell'alimento — September 13, 2013 @ 7:01 am

    Fast and flavorful! Perfect weeknight meal!

  5. #
    5
    Brenda @ a farmgirl's dabbles — September 13, 2013 @ 7:24 am

    I definitely have the end-of-summer flower blahs. It has been so dry…as in drought…here, it’s hard to keep up with the watering! I actually just took down a couple hanging baskets last night. Now I need to find some fall fill! Love this salad, Sandy. Everything about it!

  6. #
    6
    Carri@ourhomeandhospitality — September 13, 2013 @ 5:36 pm

    I’m so glad hospitality is making a comeback. Love your site!

  7. #
    7
    Chung-Ah | Damn Delicious — September 16, 2013 @ 7:17 pm

    Taco in salad form? Yes please!

  8. #
    8
    sarah @makingitmyhome.blogspot.com — September 21, 2013 @ 1:05 pm

    mmmm i love kidney beans!

  9. #
    9
    Shaina — September 21, 2013 @ 8:48 pm

    My mom always puts Catalina and Thousand Island on taco salad. I’ve never heard of anyone else that does, but I grew up with it. Love this!

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