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Taquito Salad

Taquito Salad

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In this South of the Border salad, a variety of beans add protein, fiber, minerals, and flavor. For best results, rinse the beans one minute under cold water.


Ingredients and Steps


2 15 oz. cans beans (black, white, kidney, etc.), drained and rinsed
2 cups cheese, shredded
1 cup cucumber, chopped
1/2 cup olives (black or geeen), sliced
1 package Shredded Steak Taquito (#599)
1 1/2 cups taco sauce
1 cup diced tomatoes
2 Tbsp. lime juice
1 cup Super Sweet Cut Corn (773), frozen

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1 cup onion, chopped


1.  Cook taquitos in microwave according to package directions.

2.  While taquitos are cooking, drain and thoroughly rinse beans in a colander. Allow to drain completely.

3.  Cook corn in a microwave-safe bowl on HIGH (100% power) for 2 1/2 minutes.

4.  Prepare tomatoes, onions, and cucumbers.

5.  Cut taquitos into 1" pieces.

6.  Mix all ingredients, except taco sauce and lime juice, together in a large bowl.

7.  Add taco sauce and lime juice and mix well.

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