Taco salad #6
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Chili-style hot beans; not drained -or- |
| 1 | can | Red kidney beans; drained, then -add- |
| 1 | teaspoon | Chili powder -and- |
| ½ | teaspoon | Cumin -and- |
| Few dashes hot sauce or add spices to taste) | ||
| 1 | can | Black beans; rinsed and drained |
| 1 | cup | Lowfat Monterey Jack cheese; shredded |
| 1 | cup | Lowfat cheddar cheese; shredded (used Havarti & Colby last night) (up to) |
| 1 | cup | Green or black olives |
| ½ | cup | Green onions; sliced (more or less) |
| 1 | Bottle (8-oz) fatfree Catalina French style salad dressing (more or less to taste) | |
| Lettuce; torn into bite-sized pieces (up to) | ||
| 2 | Tomatoes; diced in bite-sized pieces | |
| Baked Tortilla chips (or Fritos) | ||
Directions
From: Jo Hudgins <quoise@...>
Date: Thu, 27 Jun 1996 09:50:34 -0400 Combine all the ingredients except the chips in a large bowl and toss lightly. Put a serving on a plate and then use the chips as a garnish or to dip into the salad as a spoon.
This recipe can be added or subtracted to according to which ingredients you like more or less of.
fatfree digest V96 #178
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .