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Mexican Salad
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Description
Salad with pinto beans and salsa.
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
- ½ cups Shredded Cheddar Cheese
- ½ cups Cilantro, Chopped
- 2 ounces, weight Green Olives, Sliced
- 1 whole Lime, Quartered
Preparation
Warm beans in a saucepan over medium heat, just for a few minutes, until warmed through.
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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