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Mexican Salad

Prep
Cook
Serves 8people
Ingredients
1
can kidney beans, drained
2
large avocadoes, peeled and sliced
2
cans white meat tuna or chicken
2
cans (11 oz) mandorin oranges
2
cups shredded lettuce
1
cup sour cream mixed with 2 Tbsp mayo
1
small red onion, thinly sliced
Corn chips, crushed
Dressing:
1/3
cup oil
1/4
cup vinegar
1
tsp sugar
1/2
tsp chili powder
1/2
tsp salt
Directions
1.
Spread kidney beans on bottom of bowl. Then layer half of the avocado, followed by tuna, then remaining avocado. Top with oranges. Mix dressing ingredients and pour over. The layer lettuce, sour cream and onions in that order. Cover and chill for at least four hours, overnight is preferable. To serve, toss and sprinkle with corn chips.

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