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+ servings

Lunch Box Taco Salad

Course Lunch
Cuisine American
Keyword beans, gluten-free, lunch box, no cook, Taco Salad, vegetarian
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4 servings
Calories 395kcal


  • 4 cup lettuce, shredded
  • 1 medium tomato, red
  • 15 ounce kidney beans, canned
  • 1 cup salsa
  • 2 ounce cheddar cheese
  • 1/2 cup sour cream
  • 4 ounce tortilla chips

Serve With

  • 2 cup mango cubes, frozen


  • Shred lettuce, chop tomato, and drain and rinse beans.
  • Toss the lettuce and tomato together in a plastic container big enough to use as a bowl for the finished salad.
  • In a smaller plastic container with a tight-fitting lid, stir together the beans and salsa. Pack shredded cheese, sour cream, and tortilla chips in separate containers as well.
  • At lunchtime open the container of lettuce, dump the bean mixture on top, add the sour cream, sprinkle with shredded cheese, and crumble the tortilla chips on top.
  • Serve mango cubes on the side, and lunch is ready to go!


Calories: 395kcal | Carbohydrates: 56g | Protein: 13g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 993mg | Fiber: 10g | Sugar: 19g