Categories: Salads, Main dish 
      Yield: 1 recipe 
  
      3 c  Cooked AM Pinto Beans 
           -- drained 
      2 tb Unrefined olive oil 
      1 sm Onion; chopped 
      1    Green bell pepper; chopped 
      1    Tomato; chopped 
      2 ts Chili powder 
    1/2 ts Ground cumin 
    1/4 ts Cayenne pepper (optional) 
    1/4 ts Oregano 
    1/4 ts Sea salt (optional) 
      1    Celery stalk; chopped finely 
    1/2 c  Sour cream or plain yogurt 
      1 ds Tabasco sauce (optional) 
  
  Soak beans overnight, then cook until tender.  Drain.  Combine all 
  ingredients together and mix well.  Serve with lettuce and corn chips. 
   
  Source: Arrowhead Mills "Variety Bean Recipes" tri-fold 
  Reprinted by permission of Arrowhead Mills, Inc. 
  Electronic format courtesy of: Karen Mintzias