Title: Santa fe salad
 Categories: Salads, Main dish
      Yield: 6 Servings
 
      1 tb Vegetable oil
      2 md Green peppers; julienned
      2 md Onions; sliced
     16 oz Salsa
     30 oz Canned kidney beans
           -- drained
     22 oz Canned Mexican-style corn
           -- drained
      3 c  Cooked rice
      6 c  Shredded lettuce
 10 1/2 oz Tortilla chips
  1 1/2 c  Shredded Cheddar cheese
           -- (1-1/2 cups = (6 oz.)

MMMMM--------------------------GARNISH-------------------------------
           Sour cream
 
  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.
  
  Each serving provides: * 740 calories * 25 g. protein * 26.7 g. fat *
  100.4 g. carbohydrate * 7.1 g. dietary fiber * 36 mg. cholesterol *
  896 mg. sodium