I tried this recipe a few weeks ago. It was surprising how good it was. I feel like I’m really learning how to incorperate more healthy items into my meal plan. When I first saw I was adding pinto beans to a salad I thought it was crazy. I couldn’t imagine how it would be tasty. Now, I know it is my favorite part of the whole salad. The next time I made it, I left out the red peppers (because the one I had went bad) and I added sour cream and taco seasoned ground turkey. It was AWESOME. The turkey really spiced things up 
Taco Salad (Dr. Weil’s)
2 Servings
Fast food taco salads are considered one of the highest fat, highest calorie choices at Mexican fast food restaurants. Ours is a wonderful alternative. Grate the cheese and add to the salad. Warm the beans if you like and add a little ground chicken, turkey or crumbled tempeh. Even though the carbohydrate content of this salad seems high, it has a very low glycemic index. The beans are also a rich source of folic acid and contribute to the high fiber content.
Ingredients:
4 cups lettuce, torn into pieces
1 medium red bell pepper, chopped
1/2 cup chopped green onions
1 small cucumber, peeled and chopped
1 cup pinto beans, drained of juice
2 oz baked tortilla chips, broken into pieces
1/4 cup salsa
Instructions:
In a salad bowl, mix together the vegetables, pinto beans and tortilla chips. Add the salsa and stir gently to blend.
Nutritional Information:
Per serving:
203 calories
2 g total fat (0 g sat)
0 mg cholesterol
40 g carbohydrate
11 g protein
11 g fiber
213 mg sodium
