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Pat’s Mexican Salad with a Twist Recipe

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This recipe for Pat’s Mexican Salad with a Twist is from The gooderham Family Cookbook Project, 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:  
Dressing:
½ cup vegetable oil
1 tbsp. Lemon juice
2 tsp. Chili powder
2 tsp. Ground cumin
¼ tsp. Cayenne pepper

Salad:
19-oz. Can kidney beans, drained
2 small onions, thinly sliced and separated into rings
¼ cup stuffed green olives, sliced
1 carrot, sliced thinly
6-7 Mushrooms, sliced
1–110g can crab meat, drained
Iceberg lettuce
¼ avocado, peeled and cut into wedges
Taco Chips (optional)
Directions:
Directions:
Whisk the dressing ingredients together. Add the Salad ingredients to the dressing ingredients and toss until well coated. Cover and let sit at room temperature for a few hours or if you are hungry before this then put amount you want into a bowl and top with Mozzarella grated cheese. Enjoy!©

 

 

 

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