Half Vaster - Mar. 06
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RECIPE: Vegetarian Taco Salad
Don't let the name scare you away

Rick and I have been trying to eat healthier lately. (I think Rick is starting to worry about swimsuit season.) One of my favorite cookbooks is called No-Fuss Diabetes Recipes for 1 or 2 by Jackie Boucher, Marcia Hayes and Jane Stephenson. This would be one of my favorite cookbooks even if I wasn't diabetic! The recipes are easy, healthy and quick to prepare. I have cooked many of the recipes in this book, but just tried the Vegetarian Taco Salad. Even Rick's meat-loving 17-year-old son thought it was incredible.

I used crushed hot cherry peppers from a jar instead of fresh. The original recipe calls for low-fat tortilla chips, but I think they taste like cardboard, so I'd recommend regular ones. The recipe as listed below serves two; I doubled it for the three of us.

1 cup canned black beans, drained and rinsed
1 cup torn romaine lettuce
1/2 cup tomato, diced
1/4 cup cheddar cheese, shredded
2 Tbsp. chili peppers, diced
2 Tbsp. light sour cream
2 Tbsp. fresh cilantro, chopped
1/2 cup salsa
20 tortilla chips

Mix and toss black beans, lettuce, tomato, cheese, peppers, sour cream and cilantro together in a large bowl. Add salsa and toss some more. Serve on a bed of chips.

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Penny Lane Sound Mind & Body