Fiesta Taco Salad with Beans

Here's a recipe keeper--taco salad that's ready in 20 minutes! ...MORE + LESS -

1 can (19 FL oz/ 540 mL) black beans, drained, rinsed

3/4 cup (175 mL) Old El Paso* Taco Sauce

6 cups (1.5 L) bite-sized pieces of lettuce

1 medium green pepper, cut into strips

2 medium tomatoes, cut into wedges

1/2 cup (125 mL) pitted ripe olives, drained

1 cup (250 mL) shredded Cheddar cheese

1/2 cup (125 mL) reduced-fat Thousand Island dressing

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1

In 2-quart saucepan, heat beans and taco sauce over medium heat 4 to 5 minutes, stirring occasionally, until heated.
2

In large bowl, toss lettuce, pepper, tomatoes, olives and corn chips. Spoon bean mixture over lettuce mixture; toss. Sprinkle with cheese. Serve immediately with dressing.

Serve-With: For a heartier meal, add 2 cups cut-up cooked chicken to the salad and serve with 1/2 cup red or green grapes for a mere 3 Carbohydrate Choices.