"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Make-Ahead Mexican Salad Recipe

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This recipe for Make-Ahead Mexican Salad, by , is from The Paulson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanne Place
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 bag (16 oz.) iceberg lettuce mix
1 can (15 oz.) black beans, drained and rinsed
4 med. tomatoes, chopped
1 c. Thick and Chunky Salsa
1/2 c. sour cream
1 c. shredded Colby and Monterey Jack Cheese
2 green onions, chopped
2 c. broken tortilla chips

Directions:
Directions:
Layer lettuce, beans and tomato in a 4 1/2 qt. serving bowl.
Mix salsa and sour cream. Spread over salad to seal; sprinkle with cheese and onions. Cover; refrigerate several hours or overnight. Sprinkle with chips just before serving; toss lightly.

Number Of Servings:
Number Of Servings:
10 servings
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
May use low fat sour cream and cheese.

 

 

 

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