Recipe by penguinite
"This recipe makes a lot and is a complete meal. This is a family recipe and we love to make it in the summer. The dressing tastes best when refrigerated overnight."
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sliced black olives
2 (14 ounce) cans
light red kidney beans, drained and rinsed
1 (16 ounce)
garbanzo beans, drained and rinsed
1 (16 ounce) can
pinto beans, drained and rinsed
1 (16 ounce) can
black beans, drained and rinsed
salt and ground black pepper to taste
hot pepper sauce
iceberg lettuce, shredded
shredded Cheddar cheese
crumbled tortilla chips
Over all good taste but there is way too much dressing for one head of lettuce. I made the meat and beans according to the recipe. The dressing is way too much - cut the mayo dressing by half or less - at least, just toss enough dressing into coat the "salad" and then top with the taco mix. Use what ever assortment of beans you like.
Very good but I cut way back on the meat,only used 1 lb. Also used 1 cup mayo,and cut the other ingredients accordingly.
* Percent Daily Values are based on a 2,000 calorie diet.
Taco Bean Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 720
The hard work's over, now celebrate the leftovers.
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