Quick n' Thrifty Taco Salad

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Quick n' Thrifty Taco Salad

 

16 ounces Kidney Beans,

canned -- drained and rinsed

16 ounces Pinto Beans, canned -- drained and rinsed

16 ounces

Black Beans, canned -- drained and rinsed

1 1/2 cups Cheddar Cheese, shredded

-- (or tofu cheese)

1 bag Tortilla Chips -- crushed or broken

1 large

Tomato -- diced

1 head Iceberg Lettuce --

shredded

1 small Red Onion -- finely chopped

1 large Avocado --

chopped

1 small jar Salsa -- mild or medium

1/2 cup Black Olives --

sliced

1/2 package Taco Seasoning Mix --

(vegan)

Salad Dressing -- your choice

 

Mix all ingredients except chips

and dressing in a large bowl. Serve salad over a bed of crushed or broken chips

with the dressing of your choice.

 

You can vary this recipe to taste- add

more vegetables, use non-vegetarian ingredients for non-vegan diets,

etc.