Title: Vegetarian Taco Salad
Categories: Ethnic Salad
Yield: 4 Servings
| 15 | oz | Canned red kidney beans - drained |
| 15 | oz | Canned black beans, drained- rinse |
| 14 1/2 | oz | Canned stewed tomatoes, cut- up |
| 1 1/2 | c | Shredded american cheese |
| 8 | c | Mixed torn salad greens |
| 4 | | Crisp baked salad shells |
| 1 | | Chopped onion |
| 1 | | Dairy sour cream |
Stir together beans and tomatoes in a medium saucepan. Bring to a boil.
reduce heat and cook for 8 minutes. stir in half the cheese. Arrange greens
on salad shells and top with bean mixture and remaining cheese. Top with
some sour cream and tomato. Makes four servings.