Tossed Mexican salad
1 pkgmixed salad greens
1-2 sprig(s)chopped fresh cilantro
1 can(s)red kidney beans, drained
1 ccrushed corn chips or corn tortillia chips
1 bottlecreamy italian dressing
4 mediumsliced tomatoes
1 sliceavocado-peeled, pitted and sliced
1/2 cshredded cheddar cheese
How to Make Tossed Mexican salad
- break up corn chips to bite size pieces and set aside.
cut up cilantro and tomatoes and avocado.
drain juice from kidney beans.
- combine all ingredients except corn chips in a large salad bowl and toss to mix well.
cover and refrigerate until ready to serve.
- mix in corn chips or corn tortilla chips just before serving.