Mexican Fiesta Salad
|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|
|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)|
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.