Mexican Salad

***Edited — The Grillers used in this recipe are loaded with gluten so the recipe as written is NOT GF.***

This is another recipe to beat the heat.  It is a tried and true dish, not another experiment.

Start with 1 can (15 ounces) kidney beans rinsed and drained

2 Morning Star Grillers, thawed and crumbled

2 green onions, sliced

2 tomatoes, chopped

olives ( I would slice them if there weren’t people in this house that don’t like them.  I left them whole so they could be easily picked out.  The was probably about 1/4 of a can of olives left from a previous meal used in this salad.)

1/4 – 1/2 cup grated cheddar cheese, optional (could be vegan cheese)

These ingredients can be combined and refrigerated several hours ahead of time.

Just prior to serving add lettuce.  I had intended to have a mixture of leaf and head lettuce, but the head lettuce was not terribly appetizing when I removed it from the refrigerator.  You can use up to a whole head, I just tear enough to fill my salad bowl (you could also chop the lettuce).

Add crushed tortilla chips (feel free to use all those broken chips in the bottom of the bag)  I probably add 1 to 2 cups, but just add until it looks like a good quantity.

Mix all ingredients and serve immediately.  (As you can see I caved on the cheese.)  You could add dressing, I don’t because not everyone here likes dressing or the same kind of dressing.  This very large bowl of salad is usually emptied by the four of us in one sitting, when served as a meal.

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