Growing up in Phoenix I was used to my mom trying out easy cool dinners for our family. I carry on this tradition by using part of her bean taco salad she would make then added a few things.
This recipe is served as a taco salad bar making it a great way to serve people of various appetites who like to help them selves and socialize.
1 bag of corn chips (low salt)
1 can of black beans
1 can of kidney beans
1 can of pinto beans
Grated cheese
1 small onion ( any will do but I like green or purple onions best in this)
Lettuce chopped (any type works, I enjoy a mix of greens in this)
Tomatoes chopped
Black olives
Cilantro diced
Avocado chopped into bite sized pieces
Light Catalina dressing
To assemble salad:
Place desired amount of corn chips in your bowl, place rest of ingredients on corn chips including Catalina dressing, mix together and enjoy.
I’m going to try your version. It sounds really good !