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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This beautiful salad was served at a potluck and I thought it looked so interesting. Well, upon tasting it - I was impressed to say the least. Give it a try the next time you are in need for a large salad for a group. Read more . Goes excellent with chicken, ribs, Mexican food. Ingredients:
1 can red kidney beans, drained |
1 can garbanzo beans, drained |
1 small red onion, sliced thin |
1 bottle catalina dressing |
2 tomatoes, chopped bite-size |
1 ripe avocado, 1/2 cubes |
1 head lettuce, cut or torn |
1 small can sliced black olives, drained |
1/4 cup chopped green onions |
1 cucumber, peeled and sliced |
1/2 cup grated cheddar |
1/2 cup grated monterey jack cheese |
4 cups tortilla chips, crushed lightly still want some size left and save a few for the top of the salad |
Directions:
1. Marinate first four ingredients at least two hours.
2. In a pretty large salad bowl, layer salad ingredients. Begin with tomatoes on the bottom, then avocado cubes, lettuce, black olives, green onions and cucumber slices. Then, spread marinade mixture on top. Sprinkle with cheese, then crushed chips. Toss when ready to serve. If you are making recipe ahead of time, wait to put chips on when you are ready to serve it. Add a few chips on top for garnish.
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