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Mexican Fiesta Salad

Course Dinner
Cuisine Mexican
Prep Time 1 hour
Total Time 1 hour
Servings 3 people
Author Bonnie Hershey

Ingredients

  • 1 lb diced cooked chicken or lean ground beef
  • 1 tsp chili powder to taste
  • ½ tsp ground cumin
  • 1 14 oz can red kidney beans drained and rinsed
  • Dressing:
  • 6 TBL ketchup
  • 6 TBL cider vinegar
  • 6 TBL extra virgin olive oil
  • 3 tsp Worcestershire sauce
  • Salad Ingredients:
  • 1 head of leaf lettuce torn into pieces
  • 1 cup cherry tomatoes halved
  • 1/2 cup celery chopped
  • 1/2 cup red bell pepper chopped
  • 1/2 cup green onion scallions, chopped
  • 1/2 cup sharp cheddar cheese grated
  • Baked tortilla chips crushed (optional)

Instructions

  • Cook meat & drain well. (Be sure chicken is diced.)
  • Remove pan from heat.
  • Add chili powder, cumin, and kidney beans to the pan. Mix well and set aside.
  • In a small bowl, combine ingredients for the dressing.
  • Pour over meat mixture.
  • Cover and cook on low heat to blend flavors, about 5 minutes.
  • Chill, 30 min to 1 hour.
  • Just before serving, combine salad ingredients in a large bowl. Toss in meat mixture.
  • Top with crushed tortilla chips, if desired.