Chimichanga Salad
1 head of iceburg lettuce, torn in bite-sized pieces
2 cans (approx. 11 ounce) whole grain corn, 1 yellow and 1 white, drained
15 ounce can black beans, drained, rinsed, and drained again
2 tablespoons minced jalapeno pepper, hot or mild
1 chopped sweet onion
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
Salt and pepper to taste
1/2 cup Ranch dressing
1/2 cup salsa, hot or mild
1 cup shredded Longhorn cheese
1/2 cup shredded Monterey Jack cheese
1 small avocado, cut in small cubes
1 medium tomato, peeled, seeded, and diced
Tortilla chips
Place lettuce in a round glass serving bowl, approximately 10 to 12 inches in diameter and 2 to 3 inches deep.
Combine corn, beans, jalapeno pepper, onion, cilantro, and parsley. Sprinkle with salt and pepper and toss. Taste and adjust seasoning if needed. Add Ranch dressing and salsa and toss again. Spread evenly over the layer of lettuce.
Sprinkle with the cheeses.
Top with avocado and tomato.
Cover tightly and chill at least 2 hours before serving.
Serve with tortilla chips.
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