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 
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