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El Paso Salad
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Ingredients
Mini-Penne or Curly-Edged Pasta
cooked al dente in plenty of well- salted water. (added little star pasta also for July 4)
Corn
Frozen
Black Beans
rinsed and well-drained
Yellow Orange and/or Green Bell Pepper
Chopped
Jalapeño Pepper
seeded and finely chopped
Fresh Cilantro
Chopped
Green Onion
Green parts only - chopped
Medium or Sharp Cheddar Cheese
cut into small cubes
Fresh Tomatoes
Diced
Cucumbers
Peeled and Diced
Green and/or Purple Cabbage
Shredded
Dark Green Romaine Lettuce
torn - optional
Sliced Olives
optional (I don't use)
Chicken
cooked and diced - optional, (I don't use)
1
Small bag
Fritos Corn Chips
sprinkled on top of salad or tossed in just before serving to keep crisp
Dressing:
Mayonnaise
Salt
MSG
optional
Granulated or Zesty Garlic
Chipotle Chile Pepper
Taco Seasoning
Onion Powder
Onion - just a little
chopped finely
Cider Vinegar and/or Lime Juice to thin
I used cider vinegar
Milk - to thin more
Instructions
Toss everything together.
Top with Fritos.
Make Dressing.
Toss salad with dressing and serve right away.
Notes
Everything is done to taste.
Keyword
El Paso | mexican | Salad