Ole! Making Mexican Salad

RICHMOND, Va. – Author Wendy Sand Eckel, creator of the Rosalie Hart Adventure series, was back in the kitchen with another tasty recipe featured in the latest installment in her series “Death at the Day Lily Café.” For more information you can visit http://www.wendysandeckelauthor.com

Mexican Salad

The key to this salad is the chopping. All the ingredients, especially the lettuce, should be chopped into bite-sized pieces.

Dressing:
3/4 – 1 cup mayo
1 cup milk
1 packet Hidden Valley Ranch dressing mix
(Don’t substitute for the bottled version. This is the key ingredient.)

Salad:
1 head romaine lettuce, chopped
1 cup arugula, chopped
1 can black beans rinsed and drained
I small red onion, chopped
1 – 2 cups shredded cheddar cheese
1 green pepper, chopped
1 – 2 cups cherry tomatoes, halved
I ear fresh corn kernels
1 – 2 cups crushed nacho chips

Assembly:

Whisk the milk and mayo together then whisk in the dressing. Allow to rest in the refrigerator at least 1/2 hour. Whisk before serving.
Just before serving, toss together the salad ingredients except the chips. This is a wet salad. If you coming the ingredients too soon it will get soggy.
Toss in dressing.
To crush the chips, place several handfuls into a plastic bag. Seal and smash together with your hands until the chips are in small pieces.
Add crushed chips and toss again.
Serve immediately.

You can add other veggies if you like. Black olives are good too.