Layered Nacho Salad

Layered Nacho Salad

6 corn tortillas
1 medium onion, finely chopped
2 cans red kidney beans (16 oz.), drained
2 jalapeno peppers, seeded & chopped (don’t forget your gloves!)
1 ripe avocado (approximately 8 oz.), peeled
2 TBSP lime juice
2 medium tomatoes, chopped
1/8 tsp. each salt and pepper
4 cups shredded lettuce
2 oz. fat-free Cheddar cheese, shredded
3/4 cup Southwest Salsa (recipe follows)
Vegetable oil cooking spray

A salad on a clear, cool glass plate is a light meal idea that will bring a smile as bright as a spring day!

Preheat oven to 350 degrees F. Coat a baking sheet with no stick spray and add tortillas (cut tortillas into wedges before baking). Bake for 3-4 minutes per side, or until crisp. Cool and set aside.

Spray medium size, non-stick skillet with a cooking oil spray and heat over medium high heat. Add onion and saute for a few minutes until translucent. Stir in kidney beans, jalapeno peppers and a few tablespoons of water to prevent sticking.

Cook for about 6-8 minutes uncovered, or until mixture begins to thicken. Cut avocado into chunks and puree in food processor. Add tomatoes, lime juice, salt and pepper and process until well mixed.

To assemble salad, arrange corn tortilla wedges in a star design under lettuce, top with bean mixture, avocado mixture, and cheese. Pass salsa in server separately. Garnish with lime wedges and fresh cilantro. Serves 6.

Southwest Salsa for Layered Nacho Salad
1/2 cup bottled salsa
3 TBSP lime juice
1 TBSP Dijon mustard
1/4 tsp. chili powder
2 TBSP chopped cilantro or Italian parsley

Combine all ingredients and serve!

Source: Dixie Crystals® sugar website, Jun 1998 (from Wayback machine)