Recipe for Taco Bean Salad

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Yield:

Ingredients:

Amount	Ingredient
	SPICY DRESSING ----------------
1/3 cup	tomato juice
2 tbl	red wine vinegar
1 tbl	olive oil
1/2 tsp	chili powder
1/2 tsp	dried oregano
	----------------- REMAINING INGREDIENTS ----------------
2 x	ripe medium tomatoes, chopped, up to 3
2 x	scallions, thinly sliced
	(white and light green parts)
1 lrg	green bell pepper, chopped
2 cup	torn green leaf lettuce leaves
1 cup	canned pinto or kidney beans, rinsed and drained
1 cup	shredded cheddar or Monterey Jack cheese, (4 oz.)

Instructions:

Instructions: Filled with all the festive flavors of tacos, this salad is easy to make.

Serve with corn bread or tortilla chips-but buy the baked variety to keep fat down.

Dressing: In small bowl or glass jar with tight-fitting lid, combine all ingredients and season with freshly ground pepper. Whisk or shake to blend.

In large bowl, combine tomatoes, scallions, bell pepper, lettuce, beans, cheese and olives. Add dressing, toss well to coat and serve right away.

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