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Source: America's Favorite Food Associations

Santa Fe Salad
This Santa Fe Salad is a great meal any time of year!
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Serves: 6
Prep Time: 15 minutes
Cook Time: 5 minutes
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1 teaspoon Crisco® Vegetable Oil
2 medium green peppers, julienned
2 medium onions, sliced
1 16 ounce jar salsa
2 15 ounce cans kidney beans, drained and rinsed
2 11 ounce cans corn, Mexican-style, drained
3 cups rice, cooked
6 cups lettuce, shredded, about 1 head
1 10-1/2 ounce bag tortilla chips
1 1/2 cups (6 ounces) Cheddar cheese, shredded
sour cream, garnish

Heat oil in large skillet over medium-high heat. Add green peppers and onions; cook until tender-crisp. Add salsa, beans, corn and rice. Cook until thoroughly heated. For each serving, place 1 cup lettuce on serving plate. Surround lettuce with tortilla chips. Top with warm vegetable mixture. Sprinkle 1/4 cup cheese evenly on top of each serving. Garnish with sour cream.

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