Mexican-Style Tortilla Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Add in some cooked chopped chicken or shrimp for a main meal, this salad will also pair well with French dressing instead of the ranch/salsa mixture, see The Best French Salad Dressing if you prefer a lot of beans in the salad then add in two cans, don't forget, add in the chips just before serving ;-) Ingredients:
1 cup ranch dressing (use bottled or homemade, i use kittencal's creamy ranch dressing/dip) |
1 cup salsa (use mild or medium) |
1 romaine lettuce, chopped (can use head lettuce) |
2 cups cheddar cheese (cubed finely or coarsely shredded) |
1 (15 ounce) can black beans, drained (or use half a can each black beans and pinto beans, drained) |
2 firm ripe plum tomatoes, chopped |
1 large avocado (peeled and chopped) |
salt and black pepper (to taste) |
1 (16 ounce) package corn chips, broken into pieces |
Directions:
1. In a bowl mix together the ranch dressing and salsa (this can be done hours ahead and chilled.
2. In a large bowl toss the lettuce with cheddar cheese cubes, black beans, chopped tomatoes and avocado: toss well to combine.
3. Pour the dressing over starting with 1 cup and adding in more to taste; and toss to coat with salad.
4. Season with salt and pepper.
5. Mix in the chopped corn chips (or just sprinkle on top of salad).
6. Serve immediately.
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