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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (140g) Recipe makes 4 servings The following items or measurements are not included below: 14 1/2 ounces ranch style beans |
||
| Calories 130 | ||
| Calories from Fat 85 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.5g | 14% | |
| Saturated Fat 6.0g | 29% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 29mg | 9% | |
| Sodium 185mg | 7% | |
| Potassium 214mg | 6% | |
| Total Carbohydrate 4.0g | 1% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 2.4g | ||
| Protein 8.0g | 16% | |
Mexican Salad
By: mersaydees
Aug 11, 2009
Based on a recipe from House of Finland’s cookbook from San Diego, California, Our Best Home Cooking. This is my youngest stepson’s favorite salad. Add cooked chicken and serve with quesadillas for a meal.
SERVES 4
Ingredients
- 1 small head lettuce, shredded
- 1 tomato, cut into small pieces
- 1 cup cheddar cheese, grated
- 1 (14 1/2 ounce) can ranch style beans, well drained
- Fritos corn chips, original style corn ships
- Catalina dressing
- hot salsa (optional)
Directions
1
In a bowl, mix first 4 ingredients together until well tossed and combined.2
Add corn chips avoiding heavy mixing to keep from crushing the chips.3
Toss in Catalina dressing with hot salsa (if using) just before serving or serve it/them separately to taste.
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Browse similar recipes by category
- Course > Salads
- Main Ingredient > Vegetables
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Sharon123
On Sep 16, 2009
Easy and yummy too! I used some lettuce from the garden and had some already cooked pinto beans so used them. I enjoyed with the crisp chips and dressing. Thanks! Made for Newest Zaar Tag.
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