Taco Bean Salad
114
Quite tasty and filling. I used black bean instead of pinto beans, I also squeezed half of the lime juice into the dressing, and I omitted the tomatoes that I didn't have on hand. I did think a ripe yet juice tomatoes would add more great flavor. Served it on a bed of lettuce and home-baked tortilla chips.
Ingredients
| 3 | cups |
pinto beans
canned and drained |
|
| 2 | tablespoons |
olive oil
unrefined |
|
| 1 | small |
onions
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | each |
tomatoes
chopped |
|
| 2 | teaspoons |
chili powder
|
|
| ½ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
cayenne pepper
optional |
* |
| ¼ | teaspoon |
oregano
|
* |
| ¼ | teaspoon |
sea salt
optional |
|
| 1 | each |
celery stalks
finely chopped |
|
| ½ | cup |
sour cream
or plain yogurt |
|
| 1 | dash |
red hot pepper sauce
optional |
* |
Directions
Combine all ingredients together and mix well.
Serve with lettuce and corn chips.
Nutrition Facts
Serving Size 203g (7.2 oz)Amount per Serving
Calories 19844% of calories from fat
% Daily Value *
Total Fat 10g
15%
Saturated Fat 3g
17%
Trans Fat
0g
Cholesterol 8mg
3%
Sodium 476mg
20%
Total Carbohydrate
8g
8%
Dietary Fiber 7g
27%
Sugars g
Protein
14g
Vitamin A 12%
•
Vitamin C 36%
Calcium 9%
•
Iron 12%
* based on a 2,000 calorie diet
How is this calculated?
