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MEXICAN SALAD | |
2 c. torn lettuce 1 (15 oz.) can kidney beans 2 med. chopped tomatoes 1/2 c. grated cheese 1/2 c. broken corn chips 1 med. mashed avocado Dash of pepper 2 tbsp. Italian dressing 1 tbsp. minced onion 1/2 c. sour cream 1 tbsp. green chilies 1 tbsp. chili powder 1/2 tsp. salt Combine lettuce, beans and tomatoes; chill for several hours. Combine avocado, sour cream, chilies, chili powder, onion, dressing, salt and pepper; chill in covered container. When ready to serve, toss together and top with cheese and corn chips. |
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