Taco Bean Salad Recipe - Cooking Index
Taco Bean Salad Recipe - Cooking Index
| 3 cups | 480g / 16oz | Cooked AM pinto beans - drained |
| 2 tablespoons | 30ml | Unrefined olive oil |
| 1 tablespoon | 15ml | Onion - chopped (small) |
| 1 | Green bell pepper - chopped | |
| 1 | Tomato - chopped | |
| 2 teaspoons | 10ml | Chili powder |
| 1/2 teaspoon | 2.5ml | Ground cumin |
| 1/4 teaspoon | 1.3ml | Cayenne pepper (optional) |
| 1/4 teaspoon | 1.3ml | Oregano |
| 1/4 teaspoon | 1.3ml | Sea salt - (optional) |
| 1 | Celery stalk - chopped finely | |
| 1/2 cup | 118ml | Sour cream or plain yogurt |
| 1 | Tabasco sauce - (optional) |
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"
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