Total Time
15mins
Prep 15 mins
Cook 0 mins

This is a great alternative to high fat and high calorie taco salads at Mexican restaurants. If you want more "oomph" to it: add grated cheese and ground chicken, turkey or crumbled tempeh. Also, the beans are really good warmed.

Ingredients Nutrition

Directions

  1. Instructions:.
  2. In a salad bowl, mix together the vegetables, pinto beans and tortilla chips. Add the salsa and stir gently to blend.

Reviews

(2)
Most Helpful

5 Stars, a dieter's delight, also low on the glycemic index! Dr. Weil removed most of the fat, but left a tasty salad, love the beans to add great cholesterol-lowering soluble fiber with the protein. The 1/4 cup of salsa is just enough to season the salad. Remember, most of the fat and sodium is in the salsa.

KateL June 16, 2008

This was pretty good. I added extra salsa to it since 1/4 cup didn't cover much. And then I added some cheese and LF sour cream. I might try it again at some point when I'm in a bind as to what to have for dinner.

Lingering_Dream February 11, 2007

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