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Black Bean Taco Salad |
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Serves: 4
Print this Recipe
2 (15-ounce) cans black beans, rinsed and drained
1 (2 1/4-ounce) can 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)
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Mix beans, olives, tomatoes, cheese, green onions and cilantro. Mix lime juice, cumin and pepper; toss with bean mixture. Serve on spinach.
1 Serving: Calories 325 (Calories from Fat 55); Fat 6g (Saturated 3g); Cholesterol 10mg; Sodium 740mg; Carbohydrate 63g (Dietary Fiber 18g); Protein 23g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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