posted by Mai 04-22-102 10:06 AM
Mexican Marinated Salad
6-8 servings
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 OrtegaŽ 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) OrtegaŽ 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.