Taco Salad Picnic Buffet

Makes 4 servings Arrange chips and toppings on the table and let everyone choose their own. The combination of hot, cooked chili and cold, crunchy vegetables heightens the appeal of this salad. Place the carrot in a food processor and process until coarsely chopped. Add onion and continue to process until vegetables are finely chopped. Heat oil in a medium saucepan over medium heat. Add carrot mixture and cook, stirring often, until mixture is slightly tender, about 3 to 4 minutes. Add garlic and cook, stirring, 1 minute. Add chili powder, cumin, coriander and oregano and stir until well combined. Puree stewed tomatoes in a blender or food processor. Add to pan with beans and stir to combine. Bring to a boil and stir. Reduce heat, cover and simmer 10 minutes, stirring occasionally. To assemble salads, have guests line soup-size bowls with tortilla chips and spoon on hot bean chili, then select desired toppings. Variation: Instead of the combination here, you can substitute your favorite chili. Per serving: 244 Calories (kcal); 5g Total Fat; (16% calories from fat); 14g Protein; 39g Carbohydrate; 0mg Cholesterol; 17mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: The No-Tofu Vegetarian Cookbook, page 166 Converted by MM_Buster v2.0n.