Leafy Southwestern Dinner Salad

This is a wonderfully satisfying salad with just a hint of spiciness. We have especially enjoyed having this salad with nacho cheese tortilla chips, a complete combination. In thirty minures or less, this salad can be table-ready.


5 dry oz. Mesclun MixGive or take an ounce or so; this is an approximate amount
1 cup CucumberIf small, sliced about 1/8
¾ cup Onions, Sweet or SaladSliced thinly
½ cup Green PepperSliced thinly, about one inch long
1 cup TomatoesGrape tomatoes are an excellent choice, cut in half
14 dry oz. Kidney beans, cannedEither the dark red or medium red
cups Cheddar CheeseExtra sharp, approximately 1/4 inch dice
2 tbsp Sour Cream
2 tbsp MayonnaiseHellmann's if possible
2 tbsp SalsaThe jarred variety works best in this dish; medium range of spiciness


1 If needed, wash and spin dry the mesclun salad mix. Also, feel free to use whatever type of lettuce you may prefer; we just thought the mesclun mix worked well. Sometimes this type of salad mix is referred to as a "spring mix" or "field greens." It contains a mix of lettuces with different flavors, textures, and colors.
2 Make the dressing by combining the sour cream, mayonnaise, and salsa. You should use proportions according to your own taste preference. For us, equal parts worked well.
3 Simply put all the ingredients, other than for the dressing, into a good-sized salad bowl. Add the dressing just before you are going to sit down to eat. Mix it all together and enjoy, especially with those nacho cheese tortilla chips. There's nothing fancy here, just good simple ingredients. Serves three, or perhaps four not terribly hungry people.