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Quick and Easy Kid Friendly Recipe
Catalina Mexican Salad Recipe
| Prep time: 30 Minutes |
Mexican
|
| Cook time: 0 Minutes | Servings: 8 servings |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 8 servings | |
| Calories 435 | |
| Calories from Fat 104 | 24% |
| Total Fat 12.05g | 15% |
| Saturated Fat 4.65g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 163mg | 7% |
| Potassium 1213mg | 35% |
| Total Carbs 58.15g | 16% |
| Dietary Fiber 20.7g | 69% |
| Sugars 7.35g | 5% |
| Protein 26.38g | 42% |
Ingredients Convert Measures
- 1 can red kidney beans
- 1 can garbanzo beans
- 1 small red onion,
- 1 bottle Catalina dressing
- 1 tomato, chopped
- 1 ripe avocado, sliced
- 1 head lettuce, cut or torn
- 1 small can sliced black olives
- 1/4 cup chopped green onions
- 1 cucumber, sliced
- 1/2 cup grated cheddar
- 1/2 cup grated Monterey Jack Cheese
- 1 bag tortilla chips, crushed
Directions
- Marinate first four ingredients at lease two hours.
- In large bowl, layer - tomatoes on bottom, then avocado, lettuce, black olives, green onions and cucumbers.
- Spread marinate mixture on top. Sprinkle with cheese, then crushed chips. Toss when ready to serve. If made ahead of time, put chips on only when ready to serve. Goes will with enchiladas or BBQ.
