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Recipe Corner

Tex Mex Dinner Salad



1 (15-ounce) can pinto beans,
drained and rinsed
1 (15-ounce) can black beans,
rinsed and drained
1 1.2 cups shredded Cheddar
and Monterey cheese blend
1 head of romaine lettuce, rinsed
and chopped
3 tomatoes, chopped
1.2 cup Catalina salad dressing
2 cups corn chips (optional)

Drain and rinse the beans.

In a large bowl, combine the pinto beans, black beans, cheese, lettuce and tomatoes.

Add 3.4 bottle dressing and mix well. Add corn chips before serving.


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