Recipe - Mexican Cobb Salad

DRESSING SALAD
6 cup Shredded romaine
1 cn (15 oz.) kidney beans,
rinsed and drained
1 cup Shredded Jack cheese
2 lg Tomatoes, minced
1 One half cup Diced cooked chicken
1 Avocado, minced
One fourth cup Minced red onion
1 One half cup Diced jicama
6 sl Bacon, cooked and crumbled*

Stir all till blended. 1 can (4 oz.) minced green chilies One fourth c. chopped
fresh cilantro 2 tbsp. fresh lime juice One half tsp. freshly ground pepper 1/4
tsp. salt Layer the lettuce, beans, cheese and half the tomatoes in a large
glass bowl. Add the chicken, avocado, onion, tomatoes, jicama and bacon in
rows. Toss with dressing and serve immediately. Makes 6 servings.

Posted to FOODWINE Digest 03 Oct 96

From: Joe Ames ames@PROLOG.NET

Date: Fri, 4 Oct 1996 10:18:29 0400