Taco Bean Salad

Name: Taco Bean Salad
Yield: 6
Cuisine: Fusion
Ingredients: pinto beans; olive oil; onions; green bell peppers; tomatoes; chili powder; cumin; cayenne pepper; oregano; sea salt; celery stalks; sour cream; red hot pepper sauce

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.

Yield

6 servings

Prep

10 min

Cook

0 min

Ready

15 min

Ingredients

Amount	Measure	Ingredient	Features
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	*