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Southwestern Salad Recipe

Southwestern Salad Recipe photo by Taste of Home

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My mother gave me this recipe several years ago, and we have prepared it often ever since. It can be a meal in itself...or serve it along with a Mexican meal. I often take it to potlucks and watch it disappear in no time!

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Southwestern Salad Recipe

Prep/Total Time: 30 min.

Yield: 8-10 Servings

30 30

Ingredients

1 can (15 ounces) pinto beans, rinsed and drained
1 bunch green onions with tops, sliced
1 large tomato, seeded and chopped
1 medium ripe California Avocado, peeled and chopped
1 bottle (8 ounces) Catalina salad dressing, divided
2 cups (8 ounces) shredded cheddar cheese
1 medium head lettuce, torn into bite-size pieces
4 cups corn chips

Directions

In a large salad bowl, toss together the beans, green onions, tomato, avocado and half of the Catalina dressing. Top with cheese and then lettuce. Refrigerate. Just before serving, add corn chips to salad and toss. Serve with remaining dressing. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 344 calories, 23 g fat (7 g saturated fat), 24 mg cholesterol, 543 mg sodium, 26 g carbohydrate, 4 g fiber, 9 g protein.

Originally published as Southwestern Salad in Country Extra July 1993, p51

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Southwestern Salad

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(1-1) of 1 reviews

Reviewed on Jan. 26, 2013 by WImama

I served this for a family soup and salad get together. Fritos that were on top did soften a bit, but adding additional Fritos when served as a leftover just adds an additional layer of crunch! Not boring and not too spicy for the kids.