Santa Fe Salad - cooking recipe

Ingredients

2 medium green peppers, julienned
2 (15 oz.) cans kidney beans, drained and rinsed
2 (11 oz.) cans Mexican style corn, drained
1 1/2 c. shredded Cheddar cheese
1 tsp. vegetable oil
2 medium onions, sliced
1 (16 oz.) jar salsa
3 c. cooked rice
1 head shredded lettuce
1 (10 1/2 oz.) bag tortilla chips
sour cream for garnish

Preparation

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. Yields 6 servings.