"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Speedy Southwest Salad Recipe

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This recipe for Speedy Southwest Salad, by , is from Cooking to Cure Cancer , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Williams
Added: Saturday, March 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (10 oz.) ready to serve salad greens
1 can (15 oz.) whole kernel corn, drained
1/2 c. ranch salad dressing
1/2 c. picante sauce
1 c. broken tortilla chips
1/2 c. shredded cheddar cheese
1/2 c. diced tomatoes
1 c. black beans, drained and rinsed

Directions:
Directions:
Place the greens in a large salad bowl. Top with corn and beans. In a small bowl combine the salad dressing and picante sauce; spoon over vegetables. Sprinkle with tortilla chips, cheese and tomatoes. Serve immediately.

 

 

 

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