Taco Salad

[Guest guest]

* Exported from MasterCook *

 

Taco Salad

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 47

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

15 ounces canned navy or great northern beans -- rinsed and

drained

up to 15 1/2 ounces

7 1/2 ounces canned reduced-sodium black beans -- rinsed and

drained

(1/2 of a 15-ounce can)

3/4 cup salsa

1 teaspoon chili powder

1/2 teaspoon garlic powder

6 cups shredded iceberg or leaf lettuce

2 medium tomatoes -- chopped

1 cup chopped green sweet pepper

1/4 cup shredded reduced-fat cheddar cheese -- (1 ounce)

1/4 cup sliced pitted ripe olives -- (optional)

1 cup baked tortilla chips

Fat-free dairy sour cream -- (optional)

 

Stir the leftover canned black beans into your next batch of chili or

vegetable soup or mix them with some salsa and fresh cilantro for a

healthful baked potato topper

 

For topping, in a medium saucepan stir together the navy or great northern

beans, black beans, salsa, chili powder, and garlic powder. Cook over

medium heat until heated through, stirring occasionally.

 

Meanwhile, divide the shredded lettuce among 4 serving plates. Top with

bean mixture, tomatoes, sweet pepper, cheese, and olives (if

desired). Garnish salads with chips. If desired, top each salad with a

spoonful of sour cream. Makes 4 main-dish servings.

 

Start to finish: 20 minutes.

 

264 Calories; 3 G Total fat; 1 G Saturated fat; 5 MG Cholesterol; 797 MG

Sodium; 43 G Carbohydrate; 5 G Fiber; 15 G Protein. Exchanges: 2 starch, 2

vegetable, 1 lean meat.

 

 

 

 

 

- - - - - - - - - - - - - - - - - -