This recipe came from Texas, which is famous for its Mexican food. I love to cook, even though it's just for me and my husband now. I invite our grown kids over a lot, and they just love this recipe. I'm happy to share it! —Lois Proudfit, Eugene, Oregon
Friends served us this wonderful salad when we were vacationing in Arizona. My husband particularly liked the fresh-tasting citrus-flavored dressing, and asked me to be sure to get the recipe. It's since become one of our family's favorites. We think it's especially good served with a chicken casserole. —Sharon Evans, Clear Lake, Iowa
This recipe is a favorite with my husband and five boys, all hearty eaters. It's filling, economical and, best of all, easy to prepare. I spend many afternoons driving our sons back and forth to their wrestling and band practices, piano lessons, Boy Scout meetings and church activities.
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!
I was raised in Southern California, not far from the Mexican border. That explains why I like Mexican food as much as I do. Much of my cooking...even when I'm making "American dishes"...is heavily influenced by the kinds of foods and flavors I tasted as a youngster growing up just north of the border.
You get an explosion of Southwestern flavor in every bite of this deliciously different salad. It's a favorite for kids of all ages since it mixes beans and cheese, tasty vegetables and crisp corn chips.
—Jerri Moror, Rio Rancho, New Mexico
You'll be sitting down to dinner in no time when you prepare this main-dish salad. A convenient combination of frozen ravioli and pantry staples (including canned tomatoes, corn and olives) is dressed with easy taco sauce for tangy, fresh-tasting results.
-Paula Marchesi, Lenhartsville, Pennsylvania