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

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