Title: Taco Bean Salad
Categories: Salad Main
Yield: 1 Recipe

3	c	Cooked AM Pinto Beans - drained
2	tb	Unrefined olive oil
1	sm	Onion; chopped
1		Green bell pepper; chopped
1		Tomato; chopped
2	ts	Chili powder
1/2	ts	Ground cumin
1/4	ts	Cayenne pepper (optional)
1/4	ts	Oregano
1/4	ts	Sea salt (optional)
1		Celery stalk; chopped finely
1/2	c	Sour cream or plain yogurt
1	ds	Tabasco sauce (optional)

Soak beans overnight, then cook until tender. Drain. Combine all ingredients together and mix well. Serve with lettuce and corn chips.

Source: Arrowhead Mills "Variety Bean Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

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