Vegetarian Taco Salad

Name: Vegetarian Taco Salad
Yield: serves 4, 3 cups per serving
Ingredients: 1 15-ounce can no-salt-added black beans, rinsed and drained; 1/4 to 1/2 cup salsa and 1/4 to 1/2 cup salsa (lowest sodium available), divided use; 8 cups chopped lettuce; 8 ounces baked tortilla chips (lowest sodium available) (about 2 1/2 cups), slightly crushed; 3/4 to 1 cup shredded fat-free Cheddar or Monterey Jack cheese (3 to 4 ounces); 1/4 cup low-fat sour cream

December 9, 2011

Such a simple meal and such a great taste! The fresh and tangy blend is wonderful by itself or with whatever additions you have on hand. Check your refrigerator for tomatoes, bell peppers, chiles, or corn to add to this versatile salad.

Recipe notes

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