Monterey Pinto Salad
Contributor: Mildred Snelders
CC Original
“I’m always looking for different salads–especially in the summer! I use it for a meat substitute quite often.”
Combine;
1 15 oz can pinto beans, drained
4 oz Monterey Jack, cut into 1 x 1/4 x 1/4″ strips
1/3 – 1/2 cup sliced celery
Toss lightly.
In separate bowl, combine:
1/2 cup picante sauce
2 T vegetable oil
3 tsp red wine vinegar
Pour over bean mixture, toss lightly, cover and chill. To serve, arrange on lettuce leaf, garnish with avocado slices and sprinkle crisply cooked bacon on top. May also add additiona picante sauce. Makes 4 cups of salad.