SOUTH OF THE BORDER SALAD

South of the Border Salad image

Provided by gailanng

Categories Greens

Time 25m

Yield 8 serving(s)

Number Of Ingredients 16

1/2 cup mayonnaise
1/4 cup catsup
about 2/3 cup fresh salsa (hot or mild)
1 avocado, chopped
1 (3 1/4 ounce) can black olives, drained and sliced
1 yellow bell pepper, chopped
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can garbanzo beans, drained and rinsed
1 large head romaine lettuce, washed, spin dried and torn into bite size pieces
4 green onions, chopped
2 medium tomatoes, chopped
1 English cucumber, chopped
2 cups corn tortilla chips, broken or 2 cups corn tortilla strips
1/2 lb shredded sharp cheddar cheese (about 2 cups)
chopped cilantro (optional)
chopped fresh jalapeno pepper (optional)

Steps:

For the Dressing: Combine mayonnaise, catsup and salsa in a small bowl. Adjust amounts to taste. Add chopped avocado and set aside.
In a large bowl, toss olives, bell pepper, beans. lettuce, green onions, tomatoes, cucumber and optional ingredients, if using.
Pour salsa dressing with avocado over salad and toss well.
Add tortilla chips and cheese; toss again or can add to top of individual servings. Serve immediately.

Nutrition Facts : Calories 436.9, Fat 22.1, SaturatedFat 7.8, Cholesterol 33.6, Sodium 659, Carbohydrate 45.8, Fiber 11.7, Sugar 5.8, Protein 18