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 minLow Cholesterol, Trans-fat Free, High Fiber
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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
pinto beans
canned and drained |
|
| 3E+1 | ml |
olive oil
unrefined |
|
| 1 | small |
onions
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | each |
tomatoes
chopped |
|
| 1E+1 | ml |
chili powder
|
|
| 2.5 | ml |
cumin
ground |
|
| 1.3 | ml |
cayenne pepper
optional |
|
| 1.3 | ml |
oregano
|
|
| 1.3 | ml |
sea salt
optional |
|
| 1 | each |
celery stalks
finely chopped |
|
| 118 | ml |
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.
