Pinto Bean Salad

1 15-ounce can or 2 cups cooked pinto beans
1 cup diced celery
1/2 bunch green onions
3/4 cup shredded colby and monterey jack or cheddar cheese
1/4 cup fat-free thousand island dressing Lettuce
Optional: Fresh or canned, chopped green chilies Bacon bits

PREPARATION:

Drain pinto beans in a sieve or colander. Wash, clean and slice green onions, fine. Combine pinto beans, celery, green onions and cheese in a serving bowl. Stir in dressing to thoroughly moisten, adding more dressing and salt as desired. Refrigerate, covered. Serve cold on a lettuce leaf.

Optional: Add fresh or canned green chilies. Garnish with bacon bits.

Substitute mayonnaise or salad dressing for a milder salad.

Store-bought chili dressing or chili powder added to mayo or salad dressing could be substituted for the green chilies to make a Chili Pinto Bean Salad.

YIELD: 8 1/2 -cup servings

NUTRIENT INFORMATION PER SERVING: