Spicy Mexican Salad

SUBMITTED BY: Taseia Armstrong PHOTO BY: ChickadeeD

"Everyone at work always asks for this recipe, and the bowl always comes home empty! It may sound strange, but it is so good!"

PREP TIME	10 Min
READY IN	10 Min

SERVINGS & SCALING

Original recipe yield: 10 to 12 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 (10 ounce) package chopped romaine lettuce
1 1/2 cups shredded Cheddar and Monterey cheese blend
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can black beans, rinsed and drained
2 tomatoes, chopped
1 (16 ounce) package corn chips
1 (16 ounce) bottle Catalina salad dressing

READ REVIEWS (48)

DIRECTIONS

In a large bowl, combine the romaine, cheese, pinto beans, black beans, and tomatoes.
Add the corn chips and enough dressing to coat; toss and serve.

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REVIEWS

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Reviewed on Aug. 29, 2002 by GINNYG

Excellent!

18 users found this review helpful

Reviewed on Dec. 7, 2003 by CALILOO

This was really good! I used leaf lettuce rather than Romaine, garbanzos rather than pintos. I also added chopped black olives, chopped red onion, chopped scallions and a bit of cilantro. Don't be afraid to adapt this recipe to what you have on hand. It works really well.

13 users found this review helpful

Reviewed on Dec. 29, 2003 by TASEIA

Hello everyone. I am so glad you like my recipe. Some people were wondering why I called it spicy, my recipe was edited by the owners of this web site and they put corn chips down instead of spicy Fritos. You can also use chili cheese Fritos in this recipe if you can't find the hot and spicy Fritos. Another option is to get black beans with jalepeno peppers added, it gives the salad an extra kick. Also, make sure to add the Fritos last, since they will get soggy if they sit in the salad too long -Taseia

12 users found this review helpful

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