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"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

Mexican Salad Recipe

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This recipe for Mexican Salad is from Multisensory Learning Academy Cookbook, 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 chopped olives
1 large tomato, chopped
1 red pepper, chopped
1 C. shredded carrots
1 can white corn, drained
1 can black beans, drained and rinsed
3 romaine hearts, chopped
4 large chicken breasts, cooked and chopped
1 1/2 C. taco chips, crushed
Sour Cream
Salsa
Directions:
Directions:
Combine all ingredients into a large bowl except taco chips, sour cream and salsa. Mix equal parts of sour cream and salsa in a separate bowl (use as dressing for the salad). Top with crushed taco chips.

 

 

 

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