Santa Fe Salad
1 teaspoon vegetable oil
2 medium-size green peppers, julienned
2 medium onions, sliced
1 16-ounce jar salsa
2 15-ounce cans kidney beans, drained and rinsed
2 11-ounce cans Mexican-style corn, drained
3 cups cooked rice
6 cups shredded lettuce (about 1 head)
1 10-1/2-ounce bag tortilla chips
1-1/2 cups (6 ounces) shredded Cheddar cheese
Sour cream for garnish
Heat oil in large skillet over medium-high heat. Add green peppers and onions; cook until tender-crisp. Add salsa, beans, corn and rice. Cook until thoroughly heated. For each serving, place 1 cup lettuce on serving plate. Surround lettuce with tortilla chips. Top with warm vegetable mixture. Sprinkle 1/4 cup cheese evenly on top of each serving. Garnish with sour cream.
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