Mexican Salad

8 ingredients
2 steps

Ingredients

  • 15 ounces, weight Can Pinto Beans, Rinsed And Drained
  • 6 cups Lettuce, Shredded
  • 3 ounces, weight Baked Tortilla Chips, Broken Into Bite-sized Pieces
  • 1 cup Picante Sauce
  • 1/2 cups Shredded Cheddar Cheese
  • 1/2 cups Cilantro, Chopped
  • 2 ounces, weight Green Olives, Sliced
  • 1 whole Lime, Quartered

Directions

  1. 1
    Warm beans in a saucepan over medium heat, just for a few minutes, until warmed through.
  2. 2
    Place 1-1/2 cups of lettuce onto each of the 4 plates or bowls. Top with 1/4 of the chips on each. Spoon picante sauce over chips and then top with cheese, beans, cilantro and olives. Squeeze a lime over each salad.

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