Taco Bean Salad

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  • SERVINGServings

Ingredients

  • Spicy Dressing
  • 1/3 cup tomato juice
  • 2 Tbs. red wine vinegar
  • 1 Tbs. olive oil
  • 1/2 tsp. chili powder
  • 1/2 tsp. dried oregano
  • -
  • 2 to 3 ripe medium tomatoes, chopped
  • 2 scallions (white and light green parts), thinly sliced
  • 1 large green bell pepper, chopped
  • 2 cups torn green leaf lettuce leaves
  • 1 cup canned pinto or kidney beans, rinsed and drained
  • 1 cup shredded cheddar or Monterey Jack cheese (4 oz.)
  • 1/3 cup pitted black olives, chopped

Preparation

  1. Dressing: In small bowl or glass jar with tight-fitting lid, combine all ingredients and season with freshly ground pepper. Whisk or shake to blend.
  2. In large bowl, combine tomatoes, scallions, bell pepper, lettuce, beans, cheese and olives. Add dressing, toss well to coat and serve right away.

Nutrition Information

  • Serving Size: 4 servings
  • Calories: 168
  • Carbohydrate Content: 6 g
  • Cholesterol Content: 25 mg
  • Fat Content: 13 g
  • Fiber Content: 2 g
  • Protein Content: 8 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 353 mg