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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