Friday, July 19, 2013

Foodie Friday: Mexican Salad

 The perfect filling summer salad. For those days when it is just to dang hot to cook. My Grandma found this recipe in the 70's and we have been consuming it ever since. Its light enough that you feel good about yourself for eating a salad and filling enough that you can serve it by itself for dinner and your husband won't complain about being hungry two hours later.

The only ingredient that will give you the slightest pause is called Ranch Style Beans. Its is a specific brand of beans that can be found in most stores. I found these at Smiths for $.69. Just find them, use them, love them.

Combine 1 basket of cherry tomatoes, 1 1/2 cup sharp grated chedder cheese, 5 sliced scallions,1 can drained and rinsed Ranch Style Beans, and one head of lettuce.

 Add one small bottle of Catalina dressing.
 Then crush one bag of corn or tortilla chips (We love Fritos) and add the the salad.
Mix it all up and dig in. This is quite a big salad. It will fill 4-6 people if you serve it by itself and more if you serve it as a side. I know that it sounds a little odd all together but just trust the 70's it is an amazing, easy, delicious salad. Enjoy!

Mexican Salad
1 head lettuce
1 basket cherry tomatoes, whole
5 scallions, sliced
12 oz. or 1 1/2 cups sharp cheddar cheese, grated
1 can Ranch Style Beans, drained and rinsed
1 sm. bottle Catalina dressing
1 bag corn or tortilla chips, crushed

Toss all ingredients together except chips. Add chips then toss again.