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.
- 4 cups lettuce, torn into pieces
- 1 medium red bell pepper, chopped
- 1⁄2 cup chopped green onion
- 1 small cucumber, peeled and chopped
- 1 cup pinto beans, drained of juice
- 2 ounces baked corn tortilla chips, broken into pieces
- 1⁄4 cup salsa
- In a salad bowl, mix together the vegetables, pinto beans and tortilla chips. Add the salsa and stir gently to blend.
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.
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.