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TEST KITCHEN APPROVED

Southwestern Salad

Name: Southwestern Salad
Prep time: 30 min
Total time: 30 min
Yield: 8-10 servings
Cuisine: North America, Mexican
Ingredients: 1 can (15 ounces) pinto beans, rinsed and drained; 1 bunch green onions with tops, sliced; 1 large tomato, seeded and chopped; 1 medium ripe avocado, peeled and chopped; 1 bottle (8 ounces) Catalina salad dressing, divided; 2 cups shredded cheddar cheese; 1 medium head lettuce, torn into bite-size pieces; 4 cups corn chips

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Carolyn Oler

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 22, 2022

My mother gave me this recipe several years ago, and we have prepared it often ever since. It can be a meal in itself...or serve it along with a Mexican meal. I often take it to potlucks and watch it disappear in no time!

TEST KITCHEN APPROVED

Southwestern Salad

4 Reviews Add your review

Yield:8-10 servings

Prep:30 min

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Ingredients

1 can (15 ounces) pinto beans, rinsed and drained
1 bunch green onions with tops, sliced
1 large tomato, seeded and chopped
1 medium ripe avocado, peeled and chopped
1 bottle (8 ounces) Catalina salad dressing, divided
2 cups shredded cheddar cheese
1 medium head lettuce, torn into bite-size pieces
4 cups corn chips

Text Ingredients

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Directions

1
In a large salad bowl, toss together the beans, green onions, tomato, avocado and half of the Catalina dressing. Top with cheese and then lettuce. Refrigerate. Just before serving, add corn chips to salad and toss. Serve with remaining dressing.