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Layered Mexican Garden Salad

This salad is constructed on individual salad plates.

16 oz. can pinto beans in Mexican style sauce 1 cup chopped zucchini 1 cup chopped tomato 1/4 cup chopped onion 1/2 cup chunky salsa 4 oz. shredded Cheddar cheese

Layer lettuce, beans, zucchini, tomato and onion in serving plates. Spoon salsa evenly over vegetables. Sprinkle with cheese. Garnish with red or green chili peppers if desired. Serves 4.


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Contributed by: Edit

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