Mexican Salad

Ingredients

3/4 cup vegetable oil
1/2 cup vinegar
3/4 tsp salt
3/4 cup chopped fresh cilantro
1 cup salsa
1 1/2 cups chopped red onion
1 cup sliced olives
1 1/2 cups cooked or canned black beans, rinsed and drained
1 cup sliced celery
12 cups torn romaine lettuce
1 1/2 cups shredded cheddar cheese
1 1/2 cups crushed tortilla chips

Method

In a small bowl, mix together oil, vinegar, salt, cilantro and salsa.
Set aside.
In a large bowl, combine all remaining ingredients.
Pour dressing over and toss well to mix.
Serve Immediately.

Serves 4 as a main dish; 8 as a side dish.

Excerpted from Pinch of Time: Meals in less than 30 minutes, © 2000. Reprinted with permission from the publisher: Bristol Publishing Enterprises, P.O. Box 1737, San Leandro, CA, 94577, USA. http://bristolcookbooks.com.

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About The Author

Sandra Rudloff is a freelance food writer and recipe developer who lives in the San Francisco Bay Area. She is the author of Bristol cookbooks Flexible Fare and Cooking With Your Kids. Her recipes have appeared in magazines such as Bon Appetit, Cooking Light, and Pillsbury Fast and Healthy, and have been featured on the Food Network's "Cooking Live" program.

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