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MEXICAN SALAD | |
1/4 c. green onions, chopped 1 (15 oz.) can kidney beans, drained & rinsed 1 avocado, peeled, seeded & chopped 1 c. shredded cheddar cheese 1 med. tomato, diced 1/2 c. olives, drained & sliced 1/2 c. green pepper, chopped 1 sm. head lettuce, shredded 2 c. corn chips Catalina dressing Combine first 7 ingredients in a large bowl, toss lightly. Just before serving, add lettuce and chips. Add dressing. Makes 8 to 10 servings. |
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