Catalina Mexican Salad

1 can red kidney beans
1 can garbanzo beans
1 small red Onion, sliced thin
1 bottle Catalina dressing
1 tomato, chopped bite-size
1 ripe avocado, sliced
1 head lettuce, cut or torn
1 small can sliced black olives
1/4 cup chopped green onions
1 cucumber, sliced
1/2 cup grated cheddar
1/2 cup grated Monterey Jack cheese
1 bag Restaurant-style tortilla chips, crushed

Marinate first four ingredients at least two hours. In a large salad bowl, layer salad ingredients. Begin with tomatoes on the bottom, then avocado, lettuce, black olives, green onions and cucumbers. Then, spread marinade mixture on top. Sprinkle 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. Goes well with enchiladas or barbecue.

Serves about 8

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Cajun Country -- New Iberia, Louisiana