Fiesta Salad

Submission by: Diane Winter

SERVES: Approximately 12



  • 1 c. Jack Rabbit Pinto Beans
  • 1 bottle enchilada sauce of choice
  • 5 c. iceberg lettuce, chopped
  • 2 tomatoes, diced
  • 1 ½ c. sharp cheddar cheese, grated
  • 1 bag corn chips
  • 1 c. Catalina dressing



  • To prepare beans: Presoak and cook pinto beans according to directions. Drain and rinse two cups of cooked pinto beans. Combine pinto beans with enchilada sauce and marinate in refrigerator overnight.
  • To prepare the salad: Place iceberg lettuce, tomatoes and cheddar cheese in large bowl. Just prior to serving, add one bag of corn chips that have been crushed (punch a few holes in the bag, and then beat it with a rolling pin or other hard object until chips seem sufficiently crushed). Drain the beans and add to salad. Toss with dressing. Serve and enjoy!


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