2 (16 ounce) cans ortega beans, rinsed and drained
1 (5 ounce) can chopped green chile peppers
1 small onion, chopped
1 (1 ounce) package taco seasoning mix
1 (8 ounce) can ORTEGA Refried Beans, rinsed and drained
1 cup shredded lettuce
7 green onions, sliced
1 tomato, seeded and chopped
1 large carrot, sliced
1 stalk celery, finely diced
1 teaspoon dried basil
1/2 teaspoon dried oregano
CRISP Recipe
1/2 cup olive oil
2 tablespoons white wine vinegar
1/4 teaspoon garlic powder
HEAT olive oil in large skillet over medium heat. Add vinegar, garlic powder and brown sugar. Bring to a boil. Reduce heat, add tomatoes, carrots, celery, black olives and tomato sauce; cook, stirring occasionally, 5 minutes or until vegetables are tender. Stir in beans, wine, taco seasoning and refried beans. Reduce heat, cover and simmer 5 minutes. Season with lettuce, tomato, carrot, celery, basil, oregano and salt and pepper. Cover and simmer 5 minutes. Remove from heat; stir in vinegar mixture.
REDUCING heat, add olive oil and vinegar blend. Bring to a low-heat; add garlic powder, stirring well. Stir in oil mixture. Place a bowl of frozen corn kernels in microwave-safe trays. Place corn kernels on microwave tray in center the same size of glass, so that the shallow side is facing outward. Pour tomato juice over corn kernels. Top of salad with lettuce, tomato sauce, taco seasoning and refried beans.