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Mexican Fiesta Salad

Veggie.Lover's picture
Ingredients
  Torn lettuce leaves 4 Cup (64 tbs)
  Cooked pinto beans/One 15 ounce kidney beans, drained 1 2⁄3 Cup (26.67 tbs), drained
  Pitted black olives 16
  Cucumber slices 16
  Tomatoes 4 Small, quartered
  Red onion slice 4 , separated into rings
  Bell pepper slices 8 (Red / Green)
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
  Corn chips 1⁄4 Cup (4 tbs), crumbled
  Avocado dressing 4 Tablespoon
  Red pepper powder To Taste (Crushed Dry One)
Directions

Line a serving bowl or platter with lettuce leaves. Pile beans in the center. Arrange olives, cucumber, tomatoes, onion and bell pepper around beans in an attractive pattern.
Place cheese, crumbled corn chips and Avocado dressing in three separate serving bowls. Let guests garnish their own salad with cheese, chips and dressing. For extra spice, crushed red peppers can be sprinkled on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes

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