Ensaladas (Salads)

Ensalada de Fiesta (Fiesta Salad)

Yield: 4-6 servings

1 head iceberg lettuce                 3/4 cup corn chips, crushed
2 cups cooked pinto beans              1/2 cup Italian salad dressing
1/4 pound sharp cheddar                1 avocado sliced
  cheese, grated                       2 tomatoes, cut in wedges
Chopped green chile*                   Ripe pitted olives (optional)

1. Tear crisp lettuce into a large bowl. Toss with beans, cheese,
   chile, and chips.
2. Add dressing and toss lightly
3. Garnish with avocado, tomato, and olives. Chill and serve as a
   main course.

Ensalada de Frijol (Pinto, Patio Salad)

Yield. 4-6 servings

2 1/2 cups cooked pinto beans           1 tablespoon chile sauce
4 hard-cooked eggs, chopped             1 teaspoon mustard
1 cup sharp cheddar cheese, cut         1/4 teaspoon salt
  into 1/2 inch cubes                   1/4 teaspoon pepper
1 small onion, thinly sliced            1/4 cup bacon bits 
2 tablespoons Italian salad                 (optional)
   dressing
   
1. Combine beans, eggs, cheese, and onion in a large bowl. Chill.
2. Combine remaining ingredients and pour over the bean mixture. Top
   with bacon bits and serve on lettuce cups.

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© 1994 Public Service Company of New Mexico.

Recipes from Cocinas De New Mexico, reproduced by permission from the Public Service Company of New Mexico.