Sarah & Dave made this for me on the day I went over and did laundry at their house while Brian was in the hospital. It was so incredibly good!! I keep talking about it to mom and Brian :) I told her I'd put it up here. Or she could. But I'm blogging today, so I added it. When I make it I'll take a picture and add it. So delicious!!
Sarah’s Taco Salad
1 can kidney beans
1 can garbanzo beans
1 can pinto beans
1 can black beans
1 can petite diced tomatoes (I think)
1 red bell pepper diced
1 cup diced mushrooms
1 can garbanzo beans
1 can pinto beans
1 can black beans
1 can petite diced tomatoes (I think)
1 red bell pepper diced
1 cup diced mushrooms
You sauté the mushrooms and bell pepper until they are tender (I normally do onions too but we left that out this time). I generally sauté in safflower oil or grape seed oil. Then drain all the canned stuff through a strainer and rinse thoroughly and put into the pan. Sautee that a little bit as well then add taco seasoning (I think we used the Tones Taco Seasoning from Sam’s Club) and water. Then you just let it simmer for awhile until the beans are nice and tender.
Serve over your favorite lettuce w/cheese and whatever else you like on the taco salad.
*Beth’s note: This was so delicious…I’d not have noticed there was no meat in it, if Sarah hadn’t mentioned it! I think this would be good over rice. And maybe sauté a zucchini or yellow squash or something, too.
1 comments:
I made this last night, though we didn't have all the ingredients. Here's what I used:
3 1/2 Cups cooked dry beans (Kidney and Pinto 'cause that's what we had)
3 Roma Tomatoes, diced
1/4 c. red bell pepper, diced
1 can olives
1 can corn
3 cloves garlic, minced
2 Tbsp dried onion (about)
Then followed the directions, though used olive oil instead of safflower or grape seed. We ate it over brown rice, it was pretty good.
Post a Comment