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!
Recommended: Salad Recipes Across America
- 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 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
- 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.
Originally published as Southwestern Salad in Country Extra July 1993, p51
Reviews for Southwestern Salad
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Reviewed Oct. 31, 2013
"I made it just as it was written and we really liked it and it was so quick and easy and a good meatless meal with a good amount of fiber!"
Reviewed Sep. 15, 2009
"Made salad as directed but substituted Litehouse Jalapeno Ranch dressing for the Catalina...fabulous!"