July 17, 2011

Southwestern Salad

1 can(15 oz) pinto beans, rinsed and drained
1 bunch green onions with tops, sliced
1 lg. tomato, chopped
1 medium ripe avocado, chopped
1 bottle(8oz) Catalina salad dressing, divided
2 cups( 8oz) shredded cheddar cheese
1 medium head lettuce, torn into bite size pieces
4 cups corn chips

       In a large salad bowl, toss together the beans, green onions, tomato, avocado and half of the Catalina dressing. Top with cheese and then lettuce. Refrigerate. Just before serving, add corn chips to salad and toss.
Serve with remaining dressing.
8-10 servings

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