Taco Bean Salad

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 servingsPrep
10 minCook
0 minReady
15 minIngredients
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 |
*
|
Low Cholesterol, Trans-fat Free, High Fiber
Directions
Combine all ingredients together and mix well.
Serve with lettuce and corn chips.
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