Ingredients:
SALAD
1 cup dried pinto or pink beans
rinse and drain beans
3 cups water
1 medium onion, chopped
1 small dried red pepper, crushed
1 tsp salt
1 tbsp lemon juice
2 tbsp olive oil or salad oil
3 cups shredded cooked chicken or turkey
red leaf lettuce
sour cream, for garnish
1 cup shredded cheddar cheese
tortilla chips and radish roses, for garnish
green chile salsa
NEW MEXICO GUACAMOLE
2 soft-ripe avocados, * see note
1 tbsp lime juice
1/4 cup finely chopped red onion
1 small tomato, seeded and chopped
2 tbsp chopped cilantro or parsley
1/4 tsp salt
1 dash hot pepper sauce
1 dash seasoned pepper
Instructions:
To prepare salad, bring beans and the water to a boil in a 2-quart
saucepan; boil briskly for 2 minutes; then remove from heat and let
stand, covered, for 1 hour. Add onion, pepper, and 1/2 teaspoon of the
salt. Bring to a boil, cover; reduce heat and simmer, stirring
occasionally, until beans are tender and liquid is absorbed (about 2 1/2
hours). Let stand until lukewarm. Combine lemon juice, olive oil, and
remaining 1/2 teaspoon salt; mix lightly with chicken. To prepare New
Mexico Guacamole, mash with lime juice until mixture is soft but still
chunky. Lightly mix in onion, tomato, cilantro, salt, hot-pepper sauce,
and pepper.
By "Christopher E. Eaves" <cea260@airmail.net> on May 07, 1998.
Servings: 4
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