Taco salad #6

Yield: 4 Servings

Measure 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-
\N \N 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 \N Bottle (8-oz) fatfree Catalina French style salad dressing (more or less to taste)
\N \N Lettuce; torn into bite-sized pieces (up to)
2 \N Tomatoes; diced in bite-sized pieces
\N \N Baked Tortilla chips (or Fritos)

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, .

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