Catalina Mexican Salad Recipe
Ingredients
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 8 servings | |
| Calories 656 | |
| Calories from Fat 525 | 80% |
| Total Fat 58.41g | 73% |
| Saturated Fat 10.5g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 440mg | 18% |
| Potassium 406mg | 12% |
| Total Carbs 25.09g | 7% |
| Dietary Fiber 7.0g | 23% |
| Sugars 2.82g | 2% |
| Protein 10.39g | 17% |
