Recipe: Avocado Salad Ole (with kidney beans and olives)

AVOCADO SALAD OLE

"Great Southwestern flavors in a quick salad."

2 medium avocados, pitted, peeled, diced (approximately 2 cups)
1 (15 ounce) can kidney beans, rinsed, drained
1 cup pitted ripe olives, drained
2 tablespoons chopped green onion
1/3 cup Ole Dressing (recipe follows)
4 cups torn green leaf or other lettuce (for serving)

Combine avocados, beans, olives and green onion in large bowl. Add dressing; toss lightly to coat.

Place lettuce on platter; top with avocado mixture.

OLE DRESSING
Makes about 3/4 cup

"Use as dressing for Avocado Ole or mixed greens."

1/2 cup Mazola Pure Olive Oil (or vegetable oil)
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon Durkee Chili Powder
1/2 teaspoon salt
1/2 teaspoon Durkee Ground Cumin

Combine all ingredients for the dressing; whisk until blended.* Cover and refrigerate until serving time. Olive oil mixture will solidify, so allow to stand at room temperature 10 minutes befor serving, then shake.

*If desired, dressing may be made in a jar with a tight-fitting lid; combine ingredients and shake vigorously.

Store dressing in refrigerator.

VARIATION:

TACO SALAD
Serve Avocado Ole in prepared taco shells; garnish with sour cream and shredded cheddar cheese.

Makes 6 servings
Source: Durkee, ACH Food Companies, Inc.