Summer Salad with Fresh Salsa, Rice, Beans, and Cheese
Salads • Mexican
Description
Summer salad with fresh salsa, rice, beans, and cheese
Ingredients
- Olive Oil 2 tablespoons
- Onion 1 head
- Tomatoes 4 pieces
- Sweet Corn Sticks 1½ cups
- Basmati rice ¾ cup
- Mild Chili Spice 1 tablespoon
- Canned Pork with Beans 15 oz
- Dried Rosemary 1½ teaspoons
- Salt ¼ teaspoon
- Chopped Green Onions ½ cup
- Salsa Verde Sauce 0.3 cups
- Lime 1 piece
- Iceberg Lettuce 0 oz
- Monterey Jack Cheese 5 oz
- Corn Nacho Chips 2½ cups
Step-by-Step Guide
Step 1
Cook the rice in boiling water until done. Drain and cool.
Step 2
Heat the olive oil in a large skillet over medium heat and add the finely chopped onion. Cook, stirring, for about 5 minutes until golden.
Step 3
Finely chop 1 tomato and add it to the skillet along with the rice, beans, chili powder, 1 teaspoon of oregano, and ¼ teaspoon of salt. Cook, stirring, for 5 minutes until the tomatoes soften. Then let it cool slightly.
Step 4
Finely chop the remaining 3 tomatoes and transfer them to a bowl. Add the cilantro, salsa, and remaining oregano.
Step 5
In a large bowl, mix the slightly torn lettuce leaves with the bean mixture. Add half of the salsa mixture and two-thirds of a cup of grated cheese.
Step 6
Serve topped with crushed chips and the remaining grated cheese, along with lime wedges and the remaining salsa.
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