Tuesday, May 4, 2010

Mexican Salad

Since this is Tuesday, when I usually share a Tried-and-True recipe that I've fixed myself or enjoyed with friends or family, I pulled a goody from my recipe file! This recipe comes from a mother-daughter team who I attended church with in Scott Depot, WV.

Whenever we would have a covered dish dinner at church, often either Juanita or Cindy Quaranta would make this wonderful salad. They would bring the individual ingredients and toss it together right before we ate. I understand that both ladies have since moved from that area, but their salad recipe remains in my box, and I remember them fondly when I fix it.

Mexican Salad

1 large head of lettuce
2 tomatoes, diced
1 lb. grated cheese (your choice)
1/2 onion, chopped
1 can (15 oz.) Ranch Style Beans, drained, rinsed and chilled
3/4 bottle Catalina Dressing, chilled
1 medium package of Frito Corn Chips, crushed

Combine all ingredients except last two and chill. Add last two just before serving and toss well.

Note: Ranch Style Beans are "Texas" food. Janet (other daughter who lives in Ohio-doggone Yankee!:0) uses Van Camp's Chili Beans)

****Happy Anniversary to Mom and Dad today!!****

I will be at these swaps today:



  1. I know I would love this. Beans of any kind in a salad make it a meal. Yum

  2. I love Fritos - what a great idea to put them in a salad! Sounds delicious!

  3. Yum. My mom used to make this and I totally forgot about it. Love it. Thanks for the great recipe and wonderful reminder.

  4. I notice that your daughter uses Van Camp's Chili Beans. We can no longer get Van Camp's Chili Beans in my neck of the woods and they are my mother's FAVORITE brand. I'd love to know where your daughter buys hers. I'd love to get some and surprise my dear mother. She'd be so happy!