Taco bean salad
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cooked AM Pinto Beans drained |
| 2 | tablespoons | Unrefined olive oil |
| 1 | small | Onion; chopped |
| 1 | Green bell pepper; chopped | |
| 1 | Tomato; chopped | |
| 2 | teaspoons | Chili powder |
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Cayenne pepper (optional) |
| ¼ | teaspoon | Oregano |
| ¼ | teaspoon | Sea salt (optional) |
| 1 | Celery stalk; chopped finely | |
| ½ | cup | Sour cream or plain yogurt |
| 1 | dash | Tabasco sauce (optional) |
Directions
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