Guest guest Posted December 3, 2009 Report Share Posted December 3, 2009 Quick n' Thrifty Taco Salad 16 ounces Kidney Beans, canned -- drained and rinsed 16 ounces Pinto Beans, canned -- drained and rinsed 16 ounces Black Beans, canned -- drained and rinsed 1 1/2 cups Cheddar Cheese, shredded -- (or tofu cheese) 1 bag Tortilla Chips -- crushed or broken 1 large Tomato -- diced 1 head Iceberg Lettuce -- shredded 1 small Red Onion -- finely chopped 1 large Avocado -- chopped 1 small jar Salsa -- mild or medium 1/2 cup Black Olives -- sliced 1/2 package Taco Seasoning Mix -- (vegan) Salad Dressing -- your choice Mix all ingredients except chips and dressing in a large bowl. Serve salad over a bed of crushed or broken chips with the dressing of your choice. You can vary this recipe to taste- add more vegetables, use non-vegetarian ingredients for non-vegan diets, etc. Quote Link to comment Share on other sites More sharing options...
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