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TACO BEAN SALAD

3 cups cooked/drained AM Pinto Beans (1 1/2 cups dried. 2 tbsp. Unrefined Olive Oil 1 small onion, chopped 1 green bell pepper, chopped 1 tomato, chopped 2 tsp. chili powder 1/2 tsp. ground cumin 1/4 tsp. cayenne pepper (optional) 1/4 tsp. oregano 1/4 tsp. sea salt (optional) 1 stalk celery, chopped finely 1/2 cup sour cream or plain yogurt Dash Tabasco sauce (optional)

Directions

Soak beans overnight, then cook until tender. Drain. Combine all ingredients together and mix well. Serve with lettuce and corn chips.  
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Read it online: https://echohill.spectrumitlimited.com/recipe/taco-bean-salad/