Chimichanga Salad Recipe

ingredients

1 head iceberg lettuce, torn in bite-sized pieces
2 cans (approx. 11 ounce size) whole corn, yellow and white, drained
1 can (15 ounce size) black beans, drained, rinsed, and drained again
2 tablespoons minced jalapeno pepper, hot or mild
1 chopped sweet onion
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
salt and pepper, to taste
1/2 cup ranch salad dressing
1/2 cup salsa, hot or mild
1 cup shredded Longhorn cheese
1/2 cup shredded Monterey Jack cheese
1 small avocado, cut in small cubes
1 medium tomato, peeled, seeded, and diced
tortilla chips

directions

Place lettuce in a round glass serving bowl, approximately 10 to 12 inches in diameter and 2 to 3 inches deep.

Combine corn, beans, jalapeno pepper, onion, cilantro, and parsley. Sprinkle with salt and pepper and toss. Taste and adjust seasoning if needed.

Add ranch dressing and salsa and toss again. Spread evenly over the layer of lettuce. Sprinkle with the cheeses. Top with avocado and tomato.

Cover tightly and chill at least 2 hours before serving. Serve with tortilla chips.

nutrition data

Nutritional data has not been calculated yet.