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Turn to Classics for Comfort

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Tex-Mex Layered Bean Salad

(Family Features) - The classics bring comfort. Think cookies and milk, grilled cheese sandwiches, Mom's pot roast and layered salad. These favorites bring back the nostalgia of family dinners, potlucks and reunions.

Sometimes it's fun to revisit a classic! Just as today's grilled cheese can be made with Monterey Jack or Gruyere instead of American, the classic layered salad can benefit from an update, yet still honor the requisite lettuce, chopped veggies and dressing that everyone expects. 

In addition to its south-of-the-border spin, Tex-Mex Layered Bean Salad also has a layer of READ 3-Bean Salad. This nutritious bean salad rivals homemade, with green beans, wax beans and dark red kidney beans in a delicious vinegary-sweet marinade that complements the subtle spiciness of the salad.  (Keep a can in the refrigerator - it makes a great spur-of-the-moment accompaniment to lunch or dinner.) A Mexican cheese blend replaces the standard Cheddar, and zesty chipotle mayonnaise tops it off.  For extra quick assembly, check the supermarket for pre-shredded cheese, and the store's salad bar for chopped bell pepper and onion so you can purchase just the amount you need.

Tex-Mex Layered Bean Salad is destined to become a new family classic - a yummy accompaniment for basic entrées like broiled or grilled chicken, chops or even meatloaf. Check out www.senecafoods.com for additional recipes and product information.

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Tex-Mex Layered Bean Salad

  • 1 large red or yellow bell pepper, seeded and chopped
  • 1/3 cup chopped red onion
  • 1 bag (16 ounces) iceberg lettuce, carrot and cabbage salad mix
  • 1 cup shredded Mexican cheese blend
  • 2 cans (15 ounces each) READ 3-bean salad, drained
  • 1/2 cup low-fat mayonnaise
  • 1/2 cup low-fat sour cream
  • 2 tablespoons finely chopped chipotle peppers in adobo sauce
  • 1/2 cup crumbled tortilla chips (optional)
  • 1 small avocado, sliced (optional)
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    1. In a 3-1/2 quart salad bowl or soufflé dish (preferably straight-sided) layer salad as follows: bell pepper, onion, lettuce, cheese and 3-bean salad.
    2. Mix together the mayonnaise, sour cream and chipotle pepper. Spread over top of salad. Cover and refrigerate up to 8 hours.
    3. Just before serving, sprinkle top with chips and sliced avocado, if desired. Toss to serve.
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Preparation Time
20 minutes

Chill Time
up to 8 hours

Calories: 195g     Total Fat: 11g
Cholesterol: 26mg     Protein: 5g
Carbohydrates: 18g     Sodium: 476mg

Makes 8 to 10 servings (about 12 cups)

Notes, Tips & Suggestions
Note: READ 4-Bean Salad can be substituted for 3-Bean Salad

SOURCE: READ (Seneca Foods Corporation)

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