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Layered Mexican Garden Salad Recipe

by CookEatShare Cookbook

Ingredients

Shredded lettuce 1 (16 ounce) can pinto beans in Mexican style sauce 1 c. minced zucchini 1 c. minced tomato

1/4 c. minced onion 1/2 c. thick & chunky salsa 4 ounce shredded fat free Cheddar cheese

Directions

1. Amount of ingredients depend on how many salads you want to make. This is for 2.
2. On individual salad plate place in layers lettuce, beans (liquid removed), zucchini, tomato and onion. Spoon salsa evenly over vegetables (more may be added if you like). Sprinkle with cheese. Garnish with red or possibly green chili peppers if you like.

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