tossed mexican salad

Name: Tossed Mexican salad
Prep time: 20 min
Yield: 6
Ingredients: 1 package(s) mixed salad greens; 1-2 sprig(s) chopped fresh cilantro; 1 can(s) red kidney beans, drained; 1 cup(s) crushed corn chips or corn tortillia chips; 1 bottle(s) creamy italian dressing; 4 medium sliced tomatoes; 1 slice(s) avocado-peeled, pitted and sliced; 1/2 cup(s) shredded cheddar cheese

(1 RATING)

32 Pinches 1 Photo

Renee Guidugli

Bellevue, KY

Updated on Jan 5, 2012

very simple to make and taste great with mexican dishes.

Rate

prep time 20 Min

cook time

method ---

yield 6-8 serving(s)

Ingredients

1 package mixed salad greens
1-2 sprig chopped fresh cilantro
1 can red kidney beans, drained
1 cup crushed corn chips or corn tortillia chips
1 bottle creamy italian dressing
4 medium sliced tomatoes
1 slice avocado-peeled, pitted and sliced
1/2 cup shredded cheddar cheese

How To Make tossed mexican salad

Step 1

break up corn chips to bite size pieces and set aside. cut up cilantro and tomatoes and avocado. drain juice from kidney beans.

Step 2

combine all ingredients except corn chips in a large salad bowl and toss to mix well. cover and refrigerate until ready to serve.
Step 3

mix in corn chips or corn tortilla chips just before serving. ENJOY!
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