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Taco Bean Salad

 
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95

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

Low Cholesterol, Trans-fat Free, High Fiber
 

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.

 

* not incl. in nutrient facts

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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?

 

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