Mexican Salads

MEXICAN BLACK BEAN SALAD

1 (15 ounce) can black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
8 green onions, chopped
2 jalapeno peppers, seeded and minced
1 green bell pepper, chopped
1 avocado - peeled, pitted, and diced
1 (4 ounce) jar pimentos
3 tomatoes, seeded and chopped
1 cup chopped fresh cilantro
1 lime, juiced
1/2 cup Italian salad dressing
1/2 teaspoon garlic salt

In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice and Italian dressing. Season with garlic salt. Toss, and chill until serving.




Mexican Salad

1 (12-ounce) package frozen green lima beans,cooked and drained
1/4 cup French Dressing
1/2 green pepper,cut in strips
1/4 cup sliced green onion
2-3 fresh tomatoes,diced
1 /2 cup sliced celery
Mayonnaise
,Lettuce
1/4 cup sliced olives
2 sliced hard-cooked eggs

Marinate lima beans in dressing about 1 hour. Combine with next 4 ingredients, adding just enough mayonnaise to moisten. Pile into a lettuce-lined bowl, and garnish with olives or sliced eggs.