Black Bean Taco Salad (4 PTS) Recipe - Cooking Index
Black Bean Taco Salad (4 PTS) Recipe - Cooking Index
| 30 oz | Black beans - rinsed and drained | |
| 2 1/2 x | Sliced ripe olives - drained | |
| 1 1/2 cups | Chopped seeded tomatoes (about 2 medium) | |
| 1/3 cup | Shredded Cheddar cheese | |
| 1/4 cup | Chopped green onions (2 to 3 medium) | |
| 1/4 cup | Chopped fresh cilantro | |
| 2 tablespoons | Lime juice | |
| 1 teaspoon | Ground cumin | |
| 1/4 teaspoon | Pepper | |
| 4 cups | Chopped spinach (about 6 ounces) |
Mix beans, olives, tomatoes, cheese, green onions and cilantro. Mix lime
juice, cumin and pepper; toss with bean mixture. Serve on spinach.
Copyright:
"© General Mills, Inc. 1998."
Per serving: 364 Calories (kcal); 6g Total Fat; (15% calories from fat);
23g
Protein; 57g Carbohydrate; 10mg Cholesterol; 232mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0
Fruit;
1 Fat; 0 Other Carbohydrates
Shared by: S. May, PointsTowardSuccess
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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