Taco Bean Salad
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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
- 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.
- 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
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g