Taco Bean Salad
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Ingredients:
- 3 cup pinto bean (cooked am drained)
- 2 tablespoon olive oil (unrefined )
- 1 onion (sm chopped)
- 1 green bell pepper ( chopped)
- 1 tomato ( chopped)
- 2 teaspoon chili powder
- 1/2 teaspoon cumin (ground )
- 1/4 teaspoon cayenne pepper ( (optional))
- 1/4 teaspoon oregano
- 1/4 teaspoon salt (sea (optional))
- 1 celery ( stalk; chopped finely)
- 1/2 cup sour cream ( or plain yogurt)
- 1 tabasco sauce (ds (optional))
- 2 tablespoon olive oil (unrefined )
- 1 onion (sm chopped)
- 1 green bell pepper ( chopped)
- 1 tomato ( chopped)
- 2 teaspoon chili powder
- 1/2 teaspoon cumin (ground )
- 1/4 teaspoon cayenne pepper ( (optional))
- 1/4 teaspoon oregano
- 1/4 teaspoon salt (sea (optional))
- 1 celery ( stalk; chopped finely)
- 1/2 cup sour cream ( or plain yogurt)
- 1 tabasco sauce (ds (optional))
Soak beans overnight, then cook until tender. Drain. Combine all
ingredients together and mix well. Serve with lettuce and corn chips.
Source: Arrowhead Mills "Variety Bean Recipes" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias
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