"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Speedy Southwest Salad, by Carol Williams, is from Cooking to Cure Cancer ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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
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.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.