Recipe Rescue: The Recipe Countdown To The Fourth Of July!

The fourth of July; apple pie, bar-b-ques and the Greeley Stampede.  As we countdown to the big day, we are entertained with the daily activities at the Stampede, the weekend concerts and the food, both on the event grounds and at home with family and friends. This week my recipes will be quick and easy throw together meals for our hectic summer schedules and special gatherings. One of my all time favorite summer salads is so versatile it can be the main attraction or a tasty sidekick.

fiesta taco salad

What You'll Need:

2 cans dark kidney beans, drained
1 small can chopped or sliced
black olives, drained
1 head ice berg or romaine
lettuce, chopped
2 Roma tomatoes, chopped
1 bunch of green onions, chopped
(save 2 Tbsp for garnish)
1 8 oz bag nacho/taco or Mexican blend
shredded cheese
1 10-12 oz bag taco tortilla chips
(of course you'll want to snack
while you cook)
1 tsp pickled jalapeno juice, optional
2 Tbsp pickled jalapeno's, optional
Green Goddess Salad Dressing

Putting It All Together:

Mix together the first 7 ingredients
if using the jalapeno's add them now too
(minus about ten for garnish)

Add the jalapeno juice and toss with enough
dressing to moisten all ingredients-not too
much, not too little. You will have to
eyeball the consistency and what works best
for your tastes.

Optional add-ins:
1 lb fried ground hamburger or
1 Haas avocado or
2 Cups chopped cooked chicken or
1 small can green chilies.

Optional toppings:
sour cream and/or
guacamole
and some crushed chips (I always
top this salad with crushed chips)