VEGETARIAN TACO SALAD
Such a simple meal and such a great taste! The fresh and tangy blend is wonderful by itself or with whatever additions you have on hand. Check your refrigerator for tomatoes, bell peppers, chiles, or corn to add to this versatile salad.
Yield serves 4, 3 cups per serving
Number Of Ingredients 6
Steps:
- In a small bowl, stir together the beans with 1/4 to 1/2 cup salsa. Mash slightly with a potato masher or fork.
- To assemble, put the lettuce on plates. Sprinkle with the chips. Spread the bean mixture over each serving. Top with the Cheddar, remaining 1/4 to 1/2 cup salsa, and a dollop of sour cream.
- If you have 10 extra minutes, make Mexican Bean Dip (page 39) and use 1 cup of it instead of the canned black beans.
- (Per Serving)
- Calories: 403
- Total Fat: 3.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 0.5g
- Cholesterol: 7mg
- Sodium: 450mg
- Carbohydrates: 74g
- Fiber: 10g
- Sugars: 8g
- Protein: 22g
- Dietary Exchanges
- 4 1/2 Starch
- 1 Vegetable
- 2 Very Lean Meat
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