Mexican-bean salad

Yield: 1 Servings

Measure Ingredient
2 cans Pinto beans, plain or Ranch style
1 \N Bottle Catalina Salad Dressing, Use all
1 medium Onion, chopped fine (or 2 sm. onions, or 1/2 lg. onion)
½ cup Grated sharp cheese (up to 1)
2 packs (small) Fritos

Marinate overnight in refrigerator the beans, onions and salad dressing.

Blend in the grated cheese the next day an hour or so before serving.

Shortly before serving, crush Fritos in their bags and fold into salad. A few whole Fritos may be used for garnish. This is a hearty protein salad.

Posted to FOODWINE Digest 03 Oct 96 From: Joe Ames <ames@...>

Date: Fri, 4 Oct 1996 10:18:29 -0400

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