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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Southwestern Salad Recipe

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This recipe for Southwestern Salad is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (15oz.) pinto beans, rinsed and drained
1 bunch green onion with tops, sliced
1 large tomato, seeded and chopped
1 medium ripe avocado, chopped
1 bottle (8oz.) Catalina salad dressing, divided
2 cups (8oz.) shredded cheddar cheese
1 medium head lettuce, torn into bite-size pieces
4 cups corn chips
Directions:
Directions:
In a large salad bowl, toss together the beans, green onions, tomato, avocado and half of the Catalina dressing. Top with cheese and then lettuce. Refrigerate. Just before serving, add corn chips to salad and toss. Serve with remaining dressing.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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