Southwest Salad (tractor meal)

Southwest Salad (grab and go tractor meal)

INGREDIENTS

1 can (15 oz.) pinto beans, rinsed and drained

1 bunch green onions with tops, sliced

1 large tomato, seeded and chopped

1 medium avocado, chopped

1 bottle (8 oz.) Catalina salad dressing, divided

2 cups (8 oz.) shredded cheddar cheese

1 pound Woodbridge Chorizo sausage, cooked, drained and cooled

1 medium head lettuce, torn into bite size pieces

4 cups corn chips

DIRECTIONS

  1. In a large salad bowl, toss together the beans, green onions, tomato, avacado and half the Catalina dressing.

  2. Top with cheese, chorizo and then lettuce.

  3. Refrigerate.

  4. Just before serving, add corn chips to salad and toss.

  5. Serve with remaining dressing.

ENJOY!

NOTE: I layer 12 oz. containers with this salad as a grab and go, tractor meal. Served with a side bag of corn chips and little cup of dressing. Perfect for a hot summer day!

Karin UebbingWOODBRIDGE DAIRY FARM LLCComment