Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Texas Taco-Bean Salad
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- #62990
This Tex-Mex salad is a delicious and easy way to feed a crowd. It is packed with flavor and can be made ahead of time, making it perfect for parties or potlucks.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 large tomatoes, seeded and chopped
8 ounces shredded Mexican blend cheese
1 can (2.25 ounce size) sliced black olives, drained
1 can (26 ounce size) Ranch-style beans, drained
1 can (11 ounce size) Mexicorn, drained
1 can (4.5 ounce size) chopped green chilies, drained
1 bunch green onions, sliced
1 large avocado, peeled, pitted, and chopped
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 bottle (8 ounce size) Catalina salad dressing
4 cups coarsely crushed corn chips
1 bag (16 ounce size) torn lettuce
directions
Combine the tomatoes, cheese, olives, beans, Mexicorn, green chiles, green onions, avocado, cilantro, cumin, and Catalina dressing in a bowl. Mix well.
Cover the bowl and chill the bean salad until ready to serve.
At serving time, stir in the corn chips and lettuce and mix well. Serve immediately.
nutrition data
Nutritional data has not been calculated yet.
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