Mexican Salad
Submitted by Bobbi Hill on May 13, 2009

A crowd pleaser, to be sure. On a warm summer night you can't go wrong. Pass the margaritas!

Servings:
6

Complexity:   
Easy

Total Time:
Preparation time: 25 minutes Cooking time for rice: 45 minutes Chilling time: 30 minutes

Ingredients:
1 1/2 Tbsp. butter
1 1/2 cups cooked brown rice
1/2 tsp. chile powder
1/8 tsp. coriander
1/2 tsp. cumin powder
1/2 tsp. garlic powder
1/4 tsp. paprika

2 cans cooked beans, pinto, black, or kidney, drained and rinsed
1 head iceberg lettuce, cut into bite-sized pieces
1/4-1/2 cup minced yellow or red onions
one 4-oz. can diced Ortega chiles
one 5-oz. can pitted black olives, sliced

3 or 4 Roma tomatoes, diced
1/3 pound Cheddar cheese, cut into small pieces

1/4 pound corn chips, broken into bite-size pieces

Directions:
Sauté first 7 ingredients (butter - paprika) for 5 minutes in medium skillet. Allow to cool; then in a large bowl, mix with next 5 ingredients (beans - olives). Add tomatoes and cheese. Chill and serve with Ranch dressing.
Top with corn chips.

Cook's Notes:
This salad goes well with corn bread.