One of the many reasons Mexican food is so delicious is because of its contrasts. Sure, salsa is spicy, but a dollop of sour cream or Mexican crema cools things down. Refried beans are soft and melty, but taco shells are crunchy. It’s this give and take that makes us come back time and again.
In this Mexican bean salad, we’ve taken those contrasts and wrapped them up into a delicious (and low-fat) side dish. Instead of using sour cream, we’ve opted for low-fat yogurt. It has the same tang as sour cream, but a slightly thinner consistency and a fraction of the fat. This is a great chance to try out that Greek yogurt you’ve been seeing at the grocery store. To boost the flavor and give it a luxurious consistency, we’ve added a cup of reduced calorie mayonnaise.
But we can’t forget about the spicy contrast. A packet of your favorite taco seasoning gives it that hit of cumin and chili powder everyone loves, while a can of diced green chilies bring the heat. Don’t be afraid to add a few dashes of hot sauce if you like it hot.
Top with shredded cheese (low fat would be fine), crisp green onions and meaty green onions. Serve this up as a side dish in place of refried beans or scoop it all up with a tortilla chip for a big old crunch.
Creamy Cool Mexican Bean Salad
- 1 48-ounce jar Randall Great Northern Beans, drained and rinsed
- 8 ounces plain low fat yogurt
- 1 cup cholesterol free, reduced calorie mayonnaise
- 1 1/4 ounce (1 package) taco seasoning mix
- 8 ounces shredded sharp cheddar cheese
- 1 bunch green onions (with some tops), sliced on diagonal
- 2 cans (2 1/4 ounces each) sliced ripe olives, well drained
- 4 ounces (1 can) diced green chilies, well drained
Rinse beans with cold water, drain well. In small bowl, combine yogurt, mayonnaise, and taco seasoning; mix well. Set aside. In large bowl, combine beans, cheese, green onions, olives, and chilies. Add dressing; mix well.
Serve on shredded lettuce topped with tomato wedges.
Makes 6 to 8 servings.
Summertime is the perfect time to try this tasty recipe featuring Randall Beans