Layered Mexican Garden Salad - cooking recipe

Ingredients

3 c. shredded lettuce
1 (16 oz.) can pinto beans in Mexican sauce
1 c. chopped zucchini
1 c. chopped tomato
1/4 c. chopped onion
1/2 c. thick and chunky salsa
4 oz. (1 cup) finely shredded Cheddar cheese

Preparation

On large serving plate, layer lettuce, beans, zucchini, tomato and onion.
Spoon salsa evenly over vegetables.
Sprinkle with cheese.
If desired, garnish with red and green chile peppers and cucumber slices.