|
Ingredients:
 32 ounces (4 cups) canned kidney beans, heated then drained
3 cup hottled Caesar dressing
¼ cup grated parmesan cheese/blue cheese
½ tsp. salt to taste
½ tsp. garlic powder
1 medium head romaine lettuce
1 cup seasoned croutons
2 tablespoons chopped fresh parsley
3 hard-cooked eggs cut in wedges
1 tsp. A&D Seasoning
(with garlic, and onion powder, cumin, black pepper, paprika, and chili powders).
Directions:
In medium bowl combine seasonings, cheese mix well. Add warm beans and toss gently. Cover and chill. Line salad bowl with romaine leaves. Pour beans on top and sprinkle with croutons and parsley. Garnish with egg wedges.
|
