2 cups canned pinto, rinsed and drained
1 jalapeno pepper, seeded & minced (handle carefully)
2 medium tomatoes, diced
1/2 cup chopped scallions or green onions
1 large celery stalk, sliced thin
2 tbsps tomato juice
4 tsps red wine vinegar
1 tsp canola oil
1/2 tsp paprika
1/4 tsp ground cumin
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup shredded low-fat Mexican-blend cheese
Combine the beans, jalapeno, tomatoes, scallions or green onions, and celery together in a large bowl; toss gently.
In a small bowl, whisk together the tomato juice, vinegar, oil, paprika, cumin, salt, and pepper; pour over the bean mixture.
Sprinkle the cheese overall.
2 medium tomatoes, diced
1/2 cup chopped scallions or green onions
1 large celery stalk, sliced thin
2 tbsps tomato juice
4 tsps red wine vinegar
1 tsp canola oil
1/2 tsp paprika
1/4 tsp ground cumin
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup shredded low-fat Mexican-blend cheese
Combine the beans, jalapeno, tomatoes, scallions or green onions, and celery together in a large bowl; toss gently.
In a small bowl, whisk together the tomato juice, vinegar, oil, paprika, cumin, salt, and pepper; pour over the bean mixture.
Sprinkle the cheese overall.
Yield: 4 servings
Enjoy this salad with a lean protein item.
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