Three Bean Taco Salad
Prep
Cook
Total
Yield 4 servings
Make a big batch of this. It is great hot or cold. You can use whatever variety of beans you have cooked or in the cupboard. I use Smoked Sea Salt for a deep flavor. Mix together a dressing of Olive Oil, Sherry Vinegar and bit of Prepared Salsa to toss with the Greens as your Salad Base
Ingredients
- 1 large Onion, chopped
- 1 large Red, Yellow or Green Pepper, chopped
- 2 cloves Garlic, chopped
- 1 Tablespoon Chili Powder
- 2 teaspoons Ground Cumin
- 1 teaspoon Smoked Paprika
- 1 box Black Beans, rinsed and drained
- 1 box Chick Peas, rinsed and drained
- 1 box Pinto Beans, rinsed and drained
- 2 cups Tomato Sauce (or Passata as we call it in the UK)
- Smoked Sea Salt & Ground Pepper
- Mixed Green & handful of Cilantro-tossed with a splash of Olive Oil and Sherry Vinegar and 1 teaspoon prepared Salsa
- chopped Avocado
- grated Cheese
- chopped Tomatoes
- Polenta Croutons
- Baked Tortilla Chips....flour or corn...toasted in 200c or 400f oven until crisp
Instructions
- Heat a splash of Olive Oil in a large shallow skillet
- Saute the Onion, Peppers and Garlic a few minutes, until soft
- Add the spices and saute 2-3 minutes over low heat
- Add all the Beans and Tomato Sauce and simmer over low heat about 20 minutes until thick and chunky. You may have to add a bit more Tomato Sauce
- Season with Salt and Pepper
- Serve over a bed of Mixed Greens and Cilantro topped with toppings
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/three-bean-taco-salad/