|
Southwest
Salad
From the kitchen
of Judy Akins
2 1/2 cups corn chips
1/2 head iceberg lettuce, torn
1 cup (4 ounces) shredded Mexican or cheddar cheese (may use low fat
cheese).
1 can (15 ounces) pinto beans, rinsed and diced
1-2 small tomatoes, seeded and diced
1/4-1/2 cup salad dressing of your choice. (I like fat free ranch).
2 tablespoons sliced green onions
1-2 tablespoons chopped green chilies (may use canned chilies)
1 small avocado peeled and sliced
In a serving bowl or platter, toss chips, lettuce, cheese, beans, tomato,
onions, chilies and salad dressing. Top with avocado. Serve immediately.
Yield 6-8 servings
|
