This week’s offering is a simple and tasty Mexican Salad. I love this because it is so easy to prepare and served with cornbread it hits the spot any time of year. The original recipe is from Simply Vegetarian, but I’ve modified it somewhat over time and you can certainly adjust portions to fit your particular taste buds.
Mexican Salad
3 T. butter
2 c. cooked rice
1/8 t. coriander
1 t. chili powder
1 t. cumin
1 t. garlic powder
1/2 t. paprika
Allow to cool. In a large bowl, mix the above with:
Life without Mexican food is like no life at all.
One 14-oz. can kidney beans, rinsed
1/2 head iceberg lettuce, cut into bite-sized pieces
1/2 c. minced yellow or red onions
2 4-oz. cans diced Ortega chiles
2 3 1/2 – 5-oz. cans sliced black olives
Then add:
2 tomatoes, diced
1/3 lb. cheddar cheese, cut into small pieces
Chill, and serve with Ranch dressing. For extra crunch, top with corn chips.
Thursday's Child 
I have to agree with the quote about Mexican food! I do love it in any form. 🙂 I make a nice Mexican Salad (we call it taco salad) and it’s similar with the addition of avocado. But I don’t usually add rice, and I think that’s a great addition! I am going to try that next time!
LikeLiked by 1 person
Needs some jicama! 🙂
LikeLiked by 1 person
Good Morning, Brenda! Yes, so many terrific variations can be made from this 🙂
LikeLike
Yes! I can tell, it sounds delish!!
LikeLike