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Cook'n with Betty Crocker 
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Fiesta Taco Salad |
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Serves: 5 Print this RecipePrep: 15 min Cook: 10 min 1 can (15 ounces) black beans, rinsed and drained 1/2 cup taco sauce 6 cups bite-size pieces lettuce 1 medium green bell peppers, cut into strips 2 medium tomatoes, cut into wedges 1/2 cup pitted ripe olives, drained 1 cup corn chips 1 cup shredded cheddar cheese (4 ounces) 1/2 cup thousand island salad dressing 1. Heat beans and taco sauce in 2-quart saucepan over medium heat 2 to 3 minutes, stirring occasionally, until heated. 2. Toss lettuce, bell pepper, tomatoes, olives and corn chips in large bowl. Spoon bean mixture over lettuce mixture; toss. Sprinkle with cheese. Serve immediately with dressing. FOOD for THOUGHT This nutrient-dense recipe is a powerhouse! That means for the amount of calories it provides, it's loaded with vitamins and minerals such as fiber, calcium, iron, magnesium and vitamin C-key nutrients important to the healing process. "The beans replace the hamburger is this taco salad. It's a great 'new' way to serve a family favorite." -JUDY O. NUTRITION FACTS: High in calcium, iron, magnesium and vitamin C; excellent source of fiber 1 Serving: Calories 270 (Calories from Fat 215); Fat 12g (Saturated 5g); Cholesterol 25mg; Sodium 730mg; Potassium 540mg; Carbohydrate 31g (Dietary Fiber 8g); Protein 18g % DAILY VALUE: Vitamin A 14%; Vitamin C 46%; Calcium 20%; Iron 20%; Folic Acid 14%; Magnesium 18% DIET EXCHANGES: 2 Starch, 2 Lean Meat Helpful For These Side Effects: (c) From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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