Sunday, January 3, 2010

Mexican Salad

My neighbor, Julie, made Mexican Salad for our neighborhood Bunco appetizer several months ago. It was soooo good that I had to get the recipe. It saves well since it's a cabbage salad but the pepitas and chips do get soggy. Just add more freshies when eating the second time around...IF you have leftovers.

This is delicious!

Mexican Salad

  • 1 bag coleslaw
  • 1 can mexicorn 
  • 1 can black beans, drained and rinsed
  • 1-2 c shredded cheddar cheese 
  • 2 c chicken, shredded
  • cilantro, chopped
  • 1 c jicama, chopped
  • 1/2 red onion, chopped
  • 1 avocado, chopped
  • 1 bag pepita seeds 
  • 1/2 bag tortilla chips, crunched
Mexican Ranch Dressing*
 *Tastes better if made a day in advance.
  • 1 c ranch
  • 1 tbs cumin (more or less to taste)
  • 1 lime (amount is up to you)
  1. Put salad ingredients in a very large bowl. 
  2. Toss with dressing just before serving. 
  3. Transfer to nice serving bowl. 
  4. Enjoy!
Notes: Toss all ingredients in a BIG bowl. Use a bigger one than you think you'll need and then transfer final product into a smaller serving bowl. Trust me.

Source: My neighbor, Julie

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