Mexican Bean Salad

3-4 cans of black beans
2 cans of corn
1/2 red onion or 1 small Left over cabbage
2-3 roma tomatoes
1-2 cans of chilies
1-2 cans of black olives
Chili powder
Tapatio sauce
Salt and pepper

1/2 lb. cheddar cheese
1/2 lb. Jalapeno cheese
1 jar of salsa
1-pint sour cream
1/2 tortilla per person

Drain beans and corn. Chop veggies. Stir together with chilies, olives and spices. Serve on tortillas with cheeses, salsa and sour cream.

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