Taco Bean Salad

• 13 cup tomato juice
• 2 Tbs. red wine vinegar
• 1 Tbs. olive oil
• 1/2 tsp. chili powder
• 1/2 tsp. dried oregano
• 2 to 3 ripe medium tomatoes, chopped
• 2 scallions (white and light green parts), thinly sliced
• 1 large green bell pepper, chopped
• 2 cups torn green leaf lettuce leaves
• 1 cup canned pinto or kidney beans, rinsed and drained
• 1 cup shredded cheddar or Monterey Jack cheese (4 oz.)
• 13 cup pitted black olives, chopped

1. Dressing: In small bowl or glass jar with tight-fitting lid, combine all ingredients and season with freshly ground pepper.
2. Whisk or shake to blend.
3. In large bowl, combine tomatoes, scallions, bell pepper, lettuce, beans, cheese and olives.
4. Add dressing, toss well to coat and serve right away.

tomato juice, red wine vinegar, olive oil, chili powder, oregano, tomatoes, scallions, green bell pepper, torn green leaf lettuce leaves, pinto, cheese, black olives

Taken from www.vegetariantimes.com/recipe/taco-bean-salad/ (may not work)