16 July, 2012

Carol's Mexican Salad | Suncoast Seasons


Carol's Mexican Salad ingredients (7)
Makes 6 to 8 servings
1 medium head lettuce, torn into bite-size pieces
1 large tomato, diced
1 small red onion, thinly sliced
1 (16-oz) can dark red kidney beans, drained

For serving
1/4 cup spicy tomato salad dressing

1/2 cup shredded Cheddar cheese
1 cup corn chips

Carol's Mexican Salad Directions
In a large salad bowl, place lettuce; add tomato, onion and beans; toss. Cover and chill.

Just before serving, toss salad with salad dressing. Top with cheddar cheese and whole corn chips.

Judy B. contributed this recipe to Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 123.


Page Last Modified 19 May 2016

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