Three-Bean-Salad Tortillas

Total Time
36 min
18 min
18 min
We’ve put a distinctive southwestern twist on this traditional summer salad.


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

fresh tomato(es)

2 medium, seeded and chopped

uncooked red onion(s)

1 small, chopped

jalapeño pepper(s)

1 medium, seeded and finely chopped (wear gloves to prevent irritation)


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(s)

6 small

reduced-fat shredded Monterey Jack cheese

¾ cup(s)


  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.


For a flavor boost and an extra 1/2 POINT, garnish each tortilla with 1 1/2 tablespoons light sour cream.

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