Taco Bean Salad

3 c Cooked AM Pinto Beans

-- drained 2 tb Unrefined olive oil

1 sm Onion; chopped

1 Green bell pepper; chopped

1 Tomato; chopped

2 ts Chili powder

1/2 ts Ground cumin

1/4 ts Cayenne pepper (optional)

1/4 ts Oregano

1/4 ts Sea salt (optional)

1 Celery stalk; chopped finely

1/2 c Sour cream or plain yogurt

1 ds Tabasco sauce (optional)

Soak beans overnight, then cook until tender. Drain. Combine all ingredients together and mix well. Serve with lettuce and corn chips. Source: Arrowhead Mills "Variety Bean Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias