Recipe by DAFFY2
"A beautiful and low-fat bean dip that begs for tortilla chips!"
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1 (16 ounce) can
vegetarian refried beans
fat free sour cream
fat-free creamy salad dressing (ie: Fat Free Miracle Whip TM)
1/2 (1.25 ounce) package
taco seasoning mix
shredded sharp Cheddar cheese
iceberg lettuce - rinsed, dried, and chopped
green onions, chopped
pitted black olives, sliced
1 (14.5 ounce) package
low-fat baked tortilla chips
My 18 yr old son actually ran across this recipe and surprised our family by making it for a lite dinner one night. It is Wonderful!! I have since made this twice for home and potluck at work. I have been asked repeatedly for the recipe, and it always gets rave reviews from everyone. It is a very flexible recipe. I've used different types of refried beans (chunky and black) both have been great! We have also used shredded Mexican or Taco cheese with great results. You will really enjoy this recipe! Thanks to Diana for submitting it!!
Gets gobbled up at church potlucks very quickly! Everyone loves it.
If I can make it well, anyone can! And it all got eaten (FAST!). It also looked great on the plate and the fat-conscious women ate just as much as everyone else!
This was delicious. By topping it with a not too spicy salsa, I found it to be an easy way to get extra veggies into my 6 year old. It was equally appreciated by her college age brother and his friends. It was easy and quick, too.
My husband and I loved it!! Very easy to fix. Does not taste low fat. This will become a family favorite.
Tasty and pretty simple to prepare. Added seasoned ground beef to make this more of a taco salad.
I made this for my ladies luncheon this afternoon. What a hit! It's colorful and tasty!
This was a simple recipe for any get together.
* Percent Daily Values are based on a 2,000 calorie diet.
Refried Bean Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 71
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