Three-Bean-Salad Tortillas
3
Points®
Total time: 36 min • Prep: 18 min • Cook: 18 min • Serves: 6 • Difficulty: Easy
We’ve put a distinctive southwestern twist on this traditional summer salad.
Ingredients
Uncooked string beans
½ pound(s), trimmed and cut crosswise into thirds
Canned black beans
15½ oz, rinsed and drained
Canned kidney beans
15½ oz, rinsed and drained
Tomato
2 medium, seeded and chopped
Red onion
1 small, chopped
Jalapeño pepper
1 medium, seeded and finely chopped (wear gloves to prevent irritation)
Cilantro
¼ cup(s), fresh, chopped
Apple cider vinegar
3 Tbsp
Olive oil
1 Tbsp
Chili powder
1½ tsp
Ground cumin
1½ tsp
Table salt
½ tsp
Fat free flour tortilla
6 small
Reduced fat shredded Monterey Jack cheese
¾ cup(s)
Instructions
1
Bring a large pot of lightly salted water to a boil. Add the green beans, return to a boil, and cook
2
Combine the green beans, black beans, kidney beans, tomatoes, onion, jalapeño pepper, cilantro, vinegar, oil, chili powder, cumin, and salt in a large bowl; mix well.
3
Arrange a flour tortilla on each of 6 plates. Top each tortilla with 1 generous cup of salad. Sprinkle each with 2 tablespoons of cheese. Yields 1 tortilla per serving.
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