Mexican salad
May 24, 2009
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Mexican-salad
This salad remains a favorite in my family. You can size it up or down to suit your eating needs.
• 1 pound hamburger browned, season to taste with Mexican seasoning
• 1 can light kidney beans drained and rinsed, pat dry
• 1 cup grated cheddar cheese or a blend of cheeses
• 1 cup chopped tomatoes
• sliced green olives to taste
• 1 large avocado or two small, chopped
• several green onions sliced
• 1/4 red onion sliced thin over top, cilantro to finish garnish
Assemble starting with tomatoes at the bottom, then meat, cheese, etc. with lettice on the top. Mix just before serving.
On the side have available crumbled corn chips.
Dressings can be french, thousand island, or bleu cheese
