Fiesta Salad
The southern Texas sub-tropical climate can get hot, but it does allow for many outdoor events. Growing up, we often gathered for outdoor barbecues at my grandparent’s neighbors, Frank and Blasita’s home. Frank and Blasita had a magical yard with strings of lights above fruit trees and flowers that adorned their property. When large batches of this salad were being prepared, you knew a celebration would soon be held at their home.
Blasita’s salad is a quirky blend of iceberg lettuce, cubed cheddar cheese, Catalina dressing and corn chips for a crisp crouton-like salty bite. It is best served by tossing the salad with the dressing, then adding the corn chips and immediately serving. If you plan to transport the salad, wrap the chilled items and room temperature items separately. When ready to serve, assemble, toss and serve. This is one of those recipes that has remained untouched by time with the exception of one slight variation by my cousin Elva. She adds shredded carrots and shredded purple cabbage for a pop of color and crunch.
You’ll also find this recipe on page 82 in my cookbook, My South Texas Kitchen. It’s filled with my family’s south Texas home cooking. Let me know if you make this recipe at @y_delicacies on Instagram.
Fiesta Salad
YvetteZunigaJemison.com
@y_delicacies
Servings: 8
1. Trim the root end of the lettuce, and discard any wilted outer leaves. Tear the lettuce into bite size pieces, and transfer to a serving bowl.
2. Drain but don’t rinse the beans. Top the lettuce with the drained beans and cheese cubes. Cover the bowl and refrigerate until ready to serve, up to 2 hours ahead.
3. When ready to serve, toss the salad with the dressing until the lettuce is well coated.
4. Add the corn chips and pepper and lightly toss to combine. Garnish with more fresh cracked pepper and serve immediately.
