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Full Online Book HomeLearning KitchenSouthwestern - Salad - Mexican Marinated Salad
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Southwestern - Salad -  Mexican Marinated Salad Post by :derek Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1885

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Southwestern - Salad - Mexican Marinated Salad

Mexican cuisine is very creative when it comes to salads. A century ago, ensalada was the name given to practically any accompaniment to the main meat course. Here's an Ortega salad that carries on that tradition and goes with anything.

3/4 cup Ortega® Thick & Chunky Salsa
1/4 cup (about 2) lime juice
1/4 cup chopped fresh parsley or cilantro or 2 teaspoons dried parsley
2 tablespoons olive oil
2 cups (2 medium) chopped tomatoes
1 3/4 cups (15-ounce can) kidney beans, rinsed and drained
1 medium ripe avocado, peeled, seeded and chopped
1 cup (1 medium) chopped zucchini
1/2 cup (4-ounce can) Ortega® Diced Green Chiles
Lettuce leaves (optional)


Combine salsa, lime juice, parsley and olive oil in large bowl. Add tomatoes, kidney beans, avocado, zucchini and chiles.

Toss well to coat. Cover; refrigerate for at least 2 hours. Serve over lettuce.
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