|
|
1 48-ounce jar |
 |
Randall Great Northern Beans, drained and rinsed
|
|
8 ounces |
|
plain low fat yogurt
|
|
1 cup |
|
cholesterol free, reduced calorie mayonnaise
|
|
1 1/4 ounce |
|
(1 package) taco seasoning mix
|
|
8 ounces |
|
shredded sharp cheddar cheese
|
|
1 |
|
bunch green onions (with some tops), sliced on diagonal
|
|
2 cans |
|
(2 1/4 ounces each) sliced ripe olives, well drained
|
|
4 ounces |
|
(1 can) diced green chilies, well drained
|
|
|
|
 |
Rinse beans with cold water, drain well.
|
|
In small bowl, combine yogurt, mayonnaise, and taco seasoning; mix well. Set aside.
|
|
In large bowl, combine beans, cheese, green onions, olives, and chilies. Add dressing; mix well.
|
|
Serve on shredded lettuce topped with tomato wedges.
|
|
Make 6 to 8 servings.
|
|
