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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Friday, February 19, 2010


Lively layers of kidney and garbanzo beans pair up with onions, green chiles, olives, tomatoes, avocados, cheddar cheese, iceberg lettuce, sour cream, taco sauce and crushed tortillas.

You can easily double the ingredients in this colorful salad to feed a crowd. If you do, an 8-qt. punch bowl is the perfect size to hold the salad and show off its layers.

1 (16oz.) can kidney beans, drained
1/2 cup chopped onion
2 teaspoons canned chopped green chiles
1 (15 oz.) can garbanzo beans, drained
2 large tomatoes, chopped*
1/3 cup sliced ripe olives
2 avocados, mashed*
1 cup shredded sharp Cheddar cheese
3 cups shredded iceberg lettuce
1 (8oz.) carton sour cream
1/2 cup taco sauce
1 cup coarsely crushed tortilla chips

Layer ingredients in order listed in a 4-qt. glass bowl. Cover and chill until ready to serve. Serve with additional tortilla chips.
Yield: 5 servings

*Substitute 3/4 cup salsa for tomatoes and 1 (8oz.) container guacamole for avocados, if you so desire.

“To remember a successful salad is generally to remember a successful dinner; at all events, the perfect dinner necessarily includes the perfect salad.”~George Ellwanger (1848-1906)

1 comment:

  1. I like to make different salads. Thanks for this recipe. Looks something different from other salads.