Sunday, July 11, 2010

Layered southwest salad

This summer salad is perfect to take to a picnic or any get together.

1 pkg texas taost tortilla strips - found down by the croutons at the grocery store
1 1/4 cups ranch salad dressing
1/2 cup salsa
1 cup cherry tomatoes halved
2 cups cooked white rice
2 tbsp chopped cilantro
1 tbsp vegetable oil
3 cups canned kidney,pinto or black beans drained and rinsed
2 cups frozen corn thawed
2 green onions chopped
2 cups shredded cheese - i use mexican blend

In bottom of glass serving bowl combine salsa and tomatoes,pat into an even layer.In a seperate bowl combine rice,cilantro and oil. Spoon over tomatoe mixture. Layer beans over rice evenly. Spoon green onions and corn over beans.Pour the ranch over the corn layer.Top with shredded cheese and tortilla strips.

Sometimes i like to add some cooked taco meat or shredded chicken.

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