nutritional information

Per SERVING:

  • Calories: 168
  • Protein: 8 g
  • Total Fat: 13 g
  • Saturated Fat: 6 g
  • Carbohydrates: 6 g
  • Cholesterol: 25 mg
  • Sodium: 353 mg
  • Fiber: 2 g
Gluten-Free

Taco Bean Salad

Taco Bean Salad

4 servings

30 minutes or fewer

Dressing: In small bowl or glass jar with tight-fitting lid, combine all ingredients and season with freshly ground pepper. Whisk or shake to blend. In large bowl, combine tomatoes, scallions, bell pepper, lettuce, beans, cheese and olives. Add dressing, toss well to coat and serve right away.
Dressing
  • ⅓ cup tomato juice
  • 2 Tbs. red wine vinegar
  • 1 Tbs. olive oil
  • ½ tsp. chili powder
  • ½ tsp. dried oregano
Salad
  • 2 to 3 ripe medium tomatoes, chopped
  • 2 scallions (white and light green parts), thinly sliced
  • 1 large green bell pepper, chopped
  • 2 cups torn green leaf lettuce leaves
  • 1 cup canned pinto or kidney beans, rinsed and drained
  • 1 cup shredded cheddar or Monterey Jack cheese (4 oz.)
  • ⅓ cup pitted black olives, chopped
  1. Dressing: In small bowl or glass jar with tight-fitting lid, combine all ingredients and season with freshly ground pepper. Whisk or shake to blend.
  2. In large bowl, combine tomatoes, scallions, bell pepper, lettuce, beans, cheese and olives. Add dressing, toss well to coat and serve right away.
August 1999

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