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1 can peach slices in juice (14 oz/398 mL) 1 can
1 can kidney beans, drained (14 oz/398 mL) 1 can
6 cups torn lettuce (iceberg and romaine) 1.5 L
1 cup grated cheddar cheese 250 mL
1/2 cup sliced green onions 125 mL
2 small avocados, sliced 2
1 medium tomato, cut in wedges 1
tortilla chips
Dressing
reserved juice from canned peaches
1/4 cup olive oil 60 mL
1/4 tsp grated lime rind 1 mL
2 tbsp chopped fresh cilantro 30 mL
1 tsp chili powder 5 mL
1/2 tsp ground cumin 2 mL
1/4 tsp dried oregano 1 mL
Dressing: combine reserved peach juice and all dressing ingredients in a small bowl; mix thoroughly. Add beans to dressing and let stand for at least 15 minutes.
Toss lettuce with cheese and green onions; place on serving platter.
With slotted spoon, spoon bean mixture onto lettuce; reserve dressing.
Arrange peaches, avocado and tomato on top of lettuce. Drizzle with reserved dressing.
Serve with tortilla chips.
1 can kidney beans, drained (14 oz/398 mL) 1 can
6 cups torn lettuce (iceberg and romaine) 1.5 L
1 cup grated cheddar cheese 250 mL
1/2 cup sliced green onions 125 mL
2 small avocados, sliced 2
1 medium tomato, cut in wedges 1
tortilla chips
Dressing
reserved juice from canned peaches
1/4 cup olive oil 60 mL
1/4 tsp grated lime rind 1 mL
2 tbsp chopped fresh cilantro 30 mL
1 tsp chili powder 5 mL
1/2 tsp ground cumin 2 mL
1/4 tsp dried oregano 1 mL
Dressing: combine reserved peach juice and all dressing ingredients in a small bowl; mix thoroughly. Add beans to dressing and let stand for at least 15 minutes.
Toss lettuce with cheese and green onions; place on serving platter.
With slotted spoon, spoon bean mixture onto lettuce; reserve dressing.
Arrange peaches, avocado and tomato on top of lettuce. Drizzle with reserved dressing.
Serve with tortilla chips.