Lunch: Southwestern Corn Chip Salad Recipe
Ingredients
2-1/2 cups corn chips
1/2 head iceberg lettuce, torn
1 cup (4 ounces) shredded Mexican cheese blend or cheddar cheese
1 can (15 ounces) pinto beans, rinsed and drained
1 small tomato, seeded and diced
1/4 to 1/2 cup salad dressing of your choice
2 tablespoons sliced green onions
1 to 2 tablespoons chopped green chilies
1 small avocado, peeled and sliced
Instructions
In a serving bowl or platter, toss together the chips, lettuce, cheese, beans, tomato, salad dressing, onions and chilies. Top with avocado. Serve immediately.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
