Sunday, June 25, 2006

A Really Easy, Totally Vegetarian Taco Salad

4 cups lettuce, torn into pieces
1 medium red bell pepper, chopped
1/2 cup chopped green onions
1 small cucumber, peeled and chopped
1 cup pinto beans, drained of juice
2 oz baked tortilla chips, broken into pieces
1/4 cup salsa

Instructions:In a salad bowl, mix together the vegetables, pinto beans and tortilla chips. Add the salsa and stir gently to blend.

Nutritional Information:
Per serving:
203 calories
2 g total fat (0 g sat)
0 mg cholesterol
40 g carbohydrate
11 g protein
11 g fiber
213 mg sodium

Note: You can also spice this up and add cheese and more vegetables. It is filling but not fattening or heavy during the hot summer days. Try it and tell me what you think about it. For other recipes, check out The Ox and Hare Inn.

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