Title: Taco Salad #6
Categories: Salad
Yield: 4 Servings

1 cn Chili-style hot beans; not
-drained -or-
1 cn Red kidney beans; drained,
-then -add-
1 ts Chili powder -and-
1/2 ts Cumin -and-
Few dashes hot sauce or add
-spices to taste)
1 cn Black beans; rinsed and
-drained
1 c Lowfat Monterey Jack cheese;
-shredded
1 c Lowfat cheddar cheese;
-shredded (used Havarti &
-Colby last night)
1/2 -(up to)
1 c Green or black olives
1/2 c Green onions; sliced (more
-or less)
1 Bottle (8-oz) fatfree
-Catalina French style
-salad dressing (more or
-less to taste)
Lettuce; torn into
-bite-sized pieces
1 -(up to)
2 Tomatoes; diced in
-bite-sized pieces
Baked Tortilla chips (or
-Fritos)

From: Jo Hudgins

Date: Thu, 27 Jun 1996 09:50:34 -0400
Combine all the ingredients except the chips in a large bowl and toss
lightly. Put a serving on a plate and then use the chips as a garnish or
to dip into the salad as a spoon.

This recipe can be added or subtracted to according to which ingredients
you like more or less of.

fatfree digest V96 #178

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.