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Taco Salad

What you need: 

1 cup black or pinto beans, cooked, rinsed, and drained
1 cup grated cheese
1 can (7-ounce) green chili salsa (e.g., Ortega brand)
2 medium tomatoes, diced
1 medium bell pepper, diced (I prefer orange)
1 small red onion, diced
1/4 cup black olives, diced
vegan meat crumbles, heated, to taste (optional)
1 small head iceberg or dark greens, torn into pieces
1/2 cup Catalina dressing, or enough to moisten
corn tortilla chips

What you do: 

1. Except for the lettuce, dressing, and chips, place all ingredients in a bowl, toss to combine.
2. Add lettuce either to your own personal serving bowl or to the entire salad and top with bean mixture. Pour on enough dressing to moisten the lettuce and top with chips.
Source of recipe: I love this at any time, something with the Catalina Dressing just makes this zing. I used my moms old recipe and revised for my new found conscious.

Preparation Time: 
15 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

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