New Mexico Burning Salad


Serves: 5
Total Calories: 244

Ingredients

Salad:
3 cups shredded lettuce
1 (15-ounce) can dark red kidney beans, drained
2 medium tomatoes, chopped
1 avocado, chopped
1 small zucchini, chopped
1/2 cup green chili
------------------------------
Dressing:
1/3 cup olive oil
1/2 cup lime juice
1/2 teaspoon cumin
1/2 teaspoon salt

Directions:

Toss Salad ingredients in bowl. Mix Dressing ingredients and pour over Salad. Serve in bowls garnished with olives, cubed provolone cheese, and corn chips.

Nutritional Facts:

Serves: 5
Total Calories: 244
Calories from Fat: 132

This New Mexico Burning Salad recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best From The Southwest Cookbook Cookbook:
Stuffed Lettuce Salad
Mexican Salad
Chop Chop Salad
New Mexico Burning Salad
Spinach Salad with Mango Chutney Dressing
Spinach Salad with Bacon Dressing
Mexican Cole Slaw
Copper Pennies
24-Hour Vegetable Salad
Squash Salad
Broccoli Salad Supreme
Texas Tabbouleh
Colorful Black Bean Salad
Linda Martin’s “Eyes of Texas” Salad
Fantastic Cold Green Bean Salad
Tiny Green Beans and Baby Red Potatoes in Salsa Vinaigrette
Cynthia’s Jalapeño Potato Salad
Right-in-the-Skillet Potato Salad
A Truly Different Chicken Salad
Grilled Chicken with Macadamia Nuts
My Favorite Chicken Salad
Shrimp Filled Avocado Shells
Shrimp and Napa Cabbage Salad with Roasted Peanuts
Tossed Fajita Salad
Margarita Chicken Pasta Salad
Fresh Fruit Salad with Spicy Avocado Dressing
Alligator Pear Salad
Sedona Christmas Salad
Apple Salad
Andre’s Lime Salad
Gazpacho Salad
Molded Gazpacho Salad with Avocado Cream
Creamy Gazpacho Salad
Dijon Vinaigrette




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