Hi Nancy, I posted this on the message board under Southwestern foods, but I wanted to also share it with the ones that might not use the boards. I love this recipe, I make it a lot, it is very filling and diet friendly. Also not bad for the ones on Weight Watchers. In this recipe you can use black beans if preferred over pinto beans but I find that the pinto beans give it a more refried bean flavor which I prefer over black beans.

LowFat Taco Salad

1 can pinto beans, rinsed and drained
1 can whole kernel corn, rinsed and drained
1 can diced tomatoes, drained
1 cup dry brown rice (I used Minute Rice brand)
1 cup water
1cup sliced sweet onion ( I used Vadilia, and cut it like using for stir fry)
1 cup red and green bell peppers, cut into thin strips
3 oz chicken breast meat (Plus enough water to cover when cooking) ( Chicken is optional)
1 package dry Taco Seasoning mix
4 bags (individual serving size) corn chips (optional)
Fat Free Sour Cream
1 cup Salsa
8 cups shredded Lettuce

1. If using the chicken, Put chicken in small pot and cover with water. Add 1 tsp of the dry taco seasoning. Bring to a boil and simmer on medium until done. Drain, let cool and shred using to forks. Set aside.
2. Place 1 cup water in small pot, add 1 tsp dry taco seasoning mix, bring to a boil, stir in 1 cup brown minute rice, stir, turn heat off cover with lid and let sit until water is absorbed. Stir and sit aside to cool.
3. Open beans and corn to rinse and drain. Open diced tomatoes and drain them. Place all this into a large bowl.
4. Cut onion and peppers and put in bowl with beans and corn. Add the rice and the shredded chicken stirring well to mix. Add the remainder of the packet of dry taco seasoning mix to mixture and mix well. Place in refrigerator to chill.
5. When ready to serve place 2 cups of shredded lettuce into 4 salad bowls, divide the vegetable, chicken mixture evenly among the 4 bowls, top each bowl with 1/4 cup salsa (more if you like) and 2 tablespoons of sour cream. Crush the individual packs of corn chips and sprinkle on top before serving. Serve immediately.

Note* If you don't use the chicken, then add the dry taco seasoning that you would have used in cooking the chicken to the vegetable mixture.
Kathy N Alabama

http://www.nancyskitchen.com