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Taco bean salad

Yield: 1 Recipe

Ingredients:

• 3 c Cooked AM Pinto Beans -- drained
• 2 tb Unrefined olive oil
• 1 sm Onion; chopped
• 1 Green bell pepper; chopped
• 1 Tomato; chopped
• 2 ts Chili powder
• 1/2 ts Ground cumin
• 1/4 ts Cayenne pepper (optional)
• 1/4 ts Oregano
• 1/4 ts Sea salt (optional)
• 1 Celery stalk; chopped finely
• 1/2 c Sour cream or plain yogurt
• 1 ds Tabasco sauce (optional)

Instructions:

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" tri-fold Reprinted by permission of Arrowhead Mills Inc. Electronic format courtesy of: Karen Mintzias

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