Monday, April 8, 2013

RECIPES: Rice and Bean Taco Salad

I already posted this recipe in the past, but this time turned out so good, I wanted to note the couple of subtle changes I made, so hopefully I can duplicate it next time.

The recipes calls for cooking onions and garlic in butter before adding in the other ingredients. This time I just did the garlic, and sauteed it in olive oil. Then added the other ingredients. I also put the can of green chiles in the pan to cook with the rest, rather than with the lettuce and tomatoes.

After warming it through, I put about 3/4-1 cup of the mixture on a bed of torn romaine lettuce. I topped that with grape tomatoes that were halved and sprinkled it with sliced green onions and Mexican four-cheese blend. Then Ken's Steakhouse ranch dressing and some crushed nacho Doritos.

So good! Find the original recipe here.