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Recipe: Taco Bean Salad

Categories: Salads, Main dish

Yield: 1 Recipe

      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)

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip

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