xiaoxl/recipe_data huggingface dataset:
Norfolk Turkey Breast With Asparagus


Ingredients:
fresh asparagus, all-purpose flour, butter, fresh sage, dry white wine, sour cream

Directions:
Cut off asparagus tips and reserve; cut remainder of asparagus into bite-sized pieces.
Flatten each piece of turkey slightly with a rolling pin or mallet; coat turkey in flour and shake off any excess.
In a large skillet, heat butter and oil over medium high heat; brown turkey on both sides.
Add stock, asparagus stalks (continue to reserve the tipe], sage, and wine; cover and simmer until turkey is tender.
About 5 minutes before the turkey is done cooking, add the asparagus tips and sour cream.
Love Connection Steak Marinade


Ingredients:
london broil beef, garlic cloves, star anise, soy sauce, lemon juice, olive oil

Directions:
Poke steak with a fork liberally all over and place into a zip lock bag.
Mince garlic finely or push through a garlic press, add to bag.
Finely crush Star Anise in a spice grinder or with a morter and pestle, add to bag.
Add remaining ingredients to bag and seal well (I usually double bag at this point].  Shake and squeeze bag to distribute all seasonings evenly. Marinade at least 2 hours, and up to 24 hours, turning occasionally to marinate all sides evenly.
Grill steak to desired doneness on a grill or a grill pan. Depending on the size of the steak and how you like it -- we like it med-rare and usually a 3/4 -1 inch steak on a high grill takes approximately 7 or 9 mins per side.
Slice against the grain into 1/4 - 1/2 inch slices.
I usually double the marinade, use half for the marinading, and then reduce the remaining part until it's thickened (sometimes adding a bit of cornstarch], boiling for about 10 minutes at a rolling boil, and pour it over the steaks when they're done.
It's only my pride that keeps me from licking the plate when we make this recipe.
I've served this with mashed potatoes, or rice and veggies (great with brussel sprouts, asparagus, or sauteed swiss chard].  And leftovers are great cold on a green salad.
Crockpot Lebanese Mishi Malfoof/Malfouf (Stuffed Cabbage)


Ingredients:
green cabbage, ground beef, long grain rice, allspice, salt, garlic, garlic, olive oil, water, lemon juice, dried mint

Directions:
Prepare Cabbage:  Wash and dry the cabbage, then wrap it tightly with Saran wrap.  Place wrapped cabbage in tied grocery or ziploc bag and then freeze for 3 days.
Remove cabbage from freezer the 1-2 days prior to using.  The cabbage will still appear “frozen” after 1 day, so you can run under water to de-ice and loosen and separate the leaves for stuffing.
Remove large vein from leaves (V-notch] and cut them in half to ready for stuffing.
Take 5-6 of the smallest, inner-core leaves and flatten out and place them on the bottom of the crockpot as a barrier for the bottom layer of rolled leaves, covering the entire bottom.
Prepare “Sauce”:  Saute garlic in olive oil until lightly brown and soft over medium heat.
Add water and lemon juice and 1/2 tsp salt and stir for 1-2 minutes.  Turn off heat and leave in pan.
Prepare stuffing (mishi]:  Rince rice in fine colander and place in large bowl.
Add 2 tsp salt and all of the allspice to rice and mix well.  If using, add chopped onion and mix well.
Add meat to rice mixture and mix with hands until rice and seasonings are thoroughly incorporated.
Stuff the cabbage:  take roughly 1/4 cup of meat/rice mixture and place on stem side of cabbage leaves and roll semi-loosely to allow room for rice to expand during cooking.  Meat should not leak out the sides and should be fairly contained by the rolled cabbage.
Neatly organize each roll into the crockpot, leaving no room in a layer, but not packing so tightly that there is no room for rice expansion.  After the first layer is done, pour about ½ the sauce over that layer. Sprinkle with 1T of dried mint.
Add the second layer of cabbage and pour the rest of the sauce over the top.  Sprinkle with remaining mint.
Cook on low:  Make sure water “barely covers” the top of the cabbage - add more water, if needed, to cover.  Place a small, round, flat microwave and heat-safe plate on top to keep the cabbage in place and to help them stay rolled.
Cover and cook on low for 6-8 hours.
Amazing Tomato and Basil Penne With Italian Sausage


Ingredients:
penne pasta, mild Italian sausage, yellow onion, tomatoes, garlic, heavy cream, basil leaves

Directions:
Cook the pasta, per package instructions. It should be done about the same time the sauce is finished.
In a large 12 inch skillet on medium high add the oil and sausage.  Cook until browned and crumbled.
Add the onion and cook until translucent 3-4 minutes.
Add the Garlic and cook for about 1 minute.
Add the chopped tomato and cook for 2-3 minutes.
Add the chicken stock and cook until reduced by at least half.
Add the heavy cream and cook until the sauce is thick and creamy.
Add the basil and cook for no more than 1 minute.
If the sauce has become too thick add about 1/4 cup of the pasta water.  Add the cooked pasta and cook for about 2 minutes mixing frequently until all the sauce has been absorbed by the pasta.  Season with salt and pepper to taste.
Serve topped with some grated Parmesan cheese (optional]. enjoy.
Diced Avocado-Tomato Salad With Parsley-Lemon Vinaigrette


Ingredients:
fresh parsley, lemon juice, white pepper, olive oil, tomatoes, avocado, pitted black olives, fresh parsley sprig

Directions:
Thoroughly mix parsley, lemon juice, balsamic, mustard, pepper, and olive oil in a container.
Place in refrigerator for at least 1 hour.
When ready to serve, combine tomato, avocado, and olives.
Pour on vinaigrette, lightly toss, and place in serving dishes.
Garnish with parsley sprigs.
Greeny's Crock Pot Beef Stroganoff


Ingredients:
beef stew meat, black pepper, garlic, fresh mushrooms

Directions:
Buy the stew meat already cut up and cut each piece in half for smaller bites.
Layer the first six ingredients (meat through mushrooms] in a 5-quart crock pot in the order listed, making sure the soup completely covers the meat.
Cook on LOW for 5 hours.
Pour in the yogurt during the last 20 minutes of cooking, and stir to incorporate.
During the last 10 minutes of cooking time, boil some water and cook the egg noodles.
Stir the stroganoff and serve over hot noodles.
Coconut Cream Meringue Pie


Ingredients:
sugar, cornstarch, salt, milk, flaked coconut, butter, margarine, vanilla extract, cream of tartar, sugar, flaked coconut

Directions:
In saucepan, combine the sugar, cornstarch and salt.
Gradually stir in milk until smooth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Gradually stir in 1 cup hot filling into egg yolks; return all to the pan, stirring constantly.
Bring to a gentle boil; cook and stir for 2 minutes.
Remove from heat; stir in chopped coconut, butter and vanilla until butter is melted.
For meringue, in a mixing bowl, beat the egg whites on medium speed until foamy.
Add cream of tartar, beat until soft peaks form.
Gradually beat in sugar, 1 T at a time, on high until stiff peaks form.
Pour hot filling into crust.
Spread with meringue, sealing edges to crust.
Sprinkle with flaked coconut.
Bake at 350 degrees for 13-15 minutes or until golden brown.
Cool on a wire rack for 1 hour; chill for 1-2 hours before serving.
Refrigerate leftovers.
New Orleans-Style Bread Pudding


Ingredients:
sugar, unsalted butter, eggs, pure vanilla extract, raisins, pecans, cinnamon, nutmeg, milk, unsalted butter, powdered sugar, Bourbon

Directions:
For the Bread Pudding:.
Butter a 9 by 13 inch baking pan.  Set oven rack in lower third of oven and preheat oven to 350 degrees.
Combine all ingredients.  Mixture should be very moist but not soupy. Pour into the buttered dish and bake 1 hour and 15 minutes until top is golden brown. Serve warm with Joe's Whiskey Sauce.
For Whiskey Sauce:.
Using a hand held mixer, cream butter and sugar in a saucepan over medium heat, beating until all butter is absorbed.  Remove from heat and blend in yolks.  Pour in bourbon gradually, stirring constantly.  Sauce will thicken as it cools.  Serve warm on warm bread pudding.
Cube Steak With Onion Gravy


Ingredients:
flour, salt, pepper, onion, beef broth, flour

Directions:
Heat oil in a skillet.
Mix flour, salt and pepper.
Dredge cube steaks in flour mixture; fry steaks until cooked but do not overcook or will become stringy.
Remove steaks from pan and drain on towels; cover to keep warm.
Drain off all of fat except for 2 tablespoons.
Saute onion in skillet till tender;scrape up little bits of meat from pan.
Add flour and cook with onion till slightly  brown.
Whisk in beef broth and cook till thick and bubbly.  If not thick enough mix up a little flour/water and whisk into gravy.
Cut cube steaks into 1" strips and return to pan with gravy; heat through and serve.
Halloween Can't Leave Alone Bars


Ingredients:
eggs, sweetened condensed milk, butter

Directions:
Preheat oven to 350.
In a large bowl, combine the cake mix, eggs and oil.
With floured hands, press two-thirds of the mixture into a greased 13-in. x 9-in. x 2-in. baking pan. (I like to line my pan with parchment or use non stick butter & flour spray.].
Set aside remaining 1/3 cake mixture.(Optional: Add food coloring to this  remaining 1/3 batter until desired color.
In a microwave-safe bowl, combine the milk,chocolate chips and butter.
Microwave, uncovered, on high for 45 seconds; stir.  Microwave 45-60 seconds longer or until chips and butter are melted; Pour over crust.
Drop teaspoonfuls of remaining cake mixture randomly over top.
Bake at 350 for 20-25 minutes or until lightly browned.
Cool before cutting.
Lemon Verbena Bread


Ingredients:
unsalted butter, sugar, eggs, salt, milk, flour, baking powder, lemon, rind of, sugar

Directions:
For the bread cream butter with verbena leaves in a mixer or food processor.
Add sugar,eggs and milk and beat well.
Add remaining ingredients and pulse a few times until blended.
Grease loaf pans (1 large,2 small or 4 mini] and pour in batter.
Bake at 350º for 30-45 minutes, depending on pan size, or until toothpick inserted in center of bread comes out clean.
Leave loaf in pan and pour glaze over loaf while still hot.
Let sit several hours.
Remove loaf from pan.
Wrap in foil to ripen overnight if you like, or serve when cool.
You can also freeze this bread for later use.
GLAZE: Mix together 1/2 cup sugar and 2 tbsp fresh lemon verbena leaves,finely chopped, with the juice of one lemon.
Rice on the Side Casserole


Ingredients:
butter, water

Directions:
Preheat oven to 350°F., Place 8x8-inch casserole dish in oven with the butter to melt., Mix all other ingredients until combined., Pour into casserole., Bake for 45 to 60 minutes until all the liquid is absorbed.
Snickerdoodle Mix in a Jar
Category: desserts
By Diane

Another 'cookie mix in a jar'  recipe for the collection.

Ingredients:
2 ¾ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking soda
2 teaspoons cream of tartar
1 ½ cups white sugar

Directions:
In a large bowl, combine the flour, salt, baking soda, cream of tartar, and sugar. Stir with a whisk, then place into a one quart canning jar. Attach a tag with the following recipe to the jar:  Snickerdoodles  1.  Preheat oven to 350 degrees F (175 degrees C).  2.  In a large bowl, cream 1 cup of butter and 2 eggs. Pour in the snickerdoodle mix, and stir until a dough forms. In a small bowl, combine 1/2 cup of sugar and 1 tablespoon of cinnamon. Roll the dough into 1 inch balls, roll the balls in the cinnamon-sugar mixture, and place 2 inches apart on an ungreased cookie sheet.  3.  Bake for 10 to 15 minutes in the preheated oven. Cookies should be light brown. Cool on wire racks.

Prep time: 15 mins
Total time: 15 mins
Yields: 3 dozen

Calories: 67.4
Fat: 0.1 g
Carbohydrates: 15.7 g
Sugars: 8.4 g
Dietary fiber: 0.3 g
Protein: 1 g
Sodium: 51.4 mg
Chicken Tagine With Fennel and Olives


Ingredients:
ground cumin, paprika, cayenne pepper, boneless skinless chicken thighs, olive oil, fennel bulbs, low sodium chicken broth, fresh lemon juice, green olives in brine, fresh cilantro

Directions:
Mix cumin, paprika, and cayenne in small bowl. Cut chicken crosswise into thirds. Toss in large bowl with spices.
Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; brown 2 minutes per side. Transfer to plate.
Add 1 tablespoon oil and fennel to same skillet. Sauté until golden in spots, 5 minutes. Return chicken and juices to skillet. Add broth and lemon juice. Bring to simmer, scraping up browned bits. Cover, reduce heat to low, and cook until chicken is cooked through, 15 minutes. Add olives. Simmer until sauce thickens, 5 minutes. Stir in cilantro. Season with salt and pepper.
Creamy Italian Dressing


Ingredients:
mayonnaise, milk, cider vinegar, oregano, basil, rosemary, sugar, garlic powder, pepper

Directions:
In jar with tight fitting lid; combine all ingredients.
Shake well.
Sugar Salad
Category: salad
By Suzie

Sweet and sour salad.

Ingredients:
¼ cup vegetable oil
2 tablespoons apple cider vinegar
2 tablespoons white sugar
1 head green leaf lettuce, torn into bite-size pieces

Directions:
Whisk the vegetable oil, vinegar, and sugar in a small bowl. Place the lettuce in a large bowl. Drizzle the oil mixture over the lettuce and toss to coat.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 156.7
Fat: 13.7 g
Saturated fat: 2.1 g
Carbohydrates: 8.3 g
Sugars: 6.8 g
Dietary fiber: 0.9 g
Protein: 1 g
Sodium: 20 mg
Jalapeno and Basil-Glazed Chicken


Ingredients:
chicken breasts, olive oil, garlic clove, salt, fresh basil, lime juice

Directions:
If desired, remove skin from chicken.
For rub, in a small bowl combine oil, garlic, salt, and red pepper.
Spoon rub evenly over chicken; rub in with your fingers.
For sauce, in a small saucepan combine jalapeno jelly, basil, and lime juice.
Cook and stir over low heat until jelly is melted. Remove from heat.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan.
Place chicken, bone side up, on grill rack over drip pan.
Cover and grill for 50 to 60 minutes or until tender and no longer pink, turning once and brushing with some of the sauce during the last 5 minutes of grilling.
(For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.]
To serve, reheat and pass the remaining sauce with chicken.
Nutritional Information.
1 serving:Calories 377;Fat 13g(Saturated 3g];Cholesterol 104mg;Sodium 226mg;Carbohydrate 27g(Dietary Fiber 0g];(Protein 37g].
George Family Breakfast Bars


Ingredients:
butter, brown sugar, white sugar, eggs, applesauce, vanilla, salt, baking soda, oats, flour, wheat germ, powdered milk, chocolate chips

Directions:
Heat oven to 350.
Cream butter and sugars. Mix in eggs, applesauce, and vanilla. Add dry ingredients until combined. Fold in chocolate chips. (If you have a kitchen mixer you can just throw all the ingredients in together and turn it on until it has the consistency of cookie dough.].
Spread batter in bar pan and bake 20 to 30 minutes or until golden brown.
If using a 9 x 11 cake pan bake 40 minutes.
These can also be made as cookies - bake 10 to 15 minutes.
Fish in a Red Sauce
Category: seafood
By Ben S.

A typical sephardic recipe served cold at Passover.

Ingredients:
¼ cup olive oil
¼ cup fresh parsley, minced
8 ounces pimento, chopped
salt and pepper
1 (28 ounce) can tomato puree
3  tomatoes, chopped
2  carrot, sliced
2 strips celery, sliced
2 cloves garlic, minced
water
3 tablespoons fresh lemon juice
6 (3 ounce) fillets cod
1 teaspoon white sugar

Directions:
In a large saucepan, combine the parsley, pimento, salt, pepper, tomato sauce, and fresh tomatoes. Bring to a boil.  Add carrots, celery and garlic. Cook until carrots are cooked, but still firm. Stir in a little water and juice of 1 lemon. Place fish into pan without stirring. Baste fish with liquid. Add sugar. When the fish is cooked, remove from heat. Let cool and serve cold

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 servings

Calories: 235.6
Fat: 10.2 g
Saturated fat: 1.4 g
Carbohydrates: 20.2 g
Sugars: 11 g
Dietary fiber: 4.8 g
Protein: 18.6 g
Cholesterol: 36.5 mg
Sodium: 595 mg
Bali Yummy


Ingredients:
milk, cornstarch, cocoa powder, sugar, dark chocolate, vanilla, avocados, milk, sugar, lemon juice, chocolate

Directions:
To make chocolate pudding: Combine milk, corn starch and sugar in a saucepan.
Bring the mixture slowly to a boil, stirring constantly.
Boil for one minute, stirring all the time.
Remove the saucepan from heat and add grated chocolate, stir to combine.
Add vanilla, stir.
Pour the mixture into a tall, narrow dish: the mixture will form a crust when it cools, and the narrower the dish, the less crust will form.
Allow the mixture to cool and remove said crust.
To make avocado mixture: Peel avocados and discard pits.
Combine fruit pulp, milk, sugar and lemon juice, puree the mixture until smooth.
To serve: Take four drinking glasses and a piece of thin cardboard.
Cut four pieces of cardboard to fit in the glasses and'halve' them vertically.
Pour chocolate mixture on one side of the cardboard, avocado mixture on the other.
Carefully remove the cardboard.
Sprinkle grated chocolate on top, pop in a spoon, and serve!
Soft No-Knead Dinner Rolls
Category: bread
By Crystal Barnes 

Really nice dinner rolls that are easy to make and good to eat. Brush rolls with melted butter when they come out of the oven.

Ingredients:
1 tablespoon active dry yeast
¼ cup white sugar, divided
½ cup warm water
4 ½ cups all-purpose flour
1 ½ teaspoons salt
1 cup lukewarm milk
2  room-temperature eggs, lightly beaten
3 ½ tablespoons unsalted butter, melted and cooled
cooking spray

Directions:
Place yeast and 2 teaspoons sugar in a medium bowl. Pour in water. Let stand until frothy, about 5 minutes. Place remaining sugar, flour, and salt in a separate bowl; mix to combine. Make a well in the center. Add yeast mixture, milk, eggs, and butter. Mix with a wooden spoon until a thick, sticky batter forms. Cover dough with a clean, damp dish towel and place in a warm place. Let rise until almost tripled in volume, 1 1/2 to 2 hours. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on 2 sides. Punch dough down to deflate. Mix briefly in the bowl to get rid of bubbles. Dust a work surface with flour. Scrape dough out and dust the top with flour. Cut into 4 pieces, then cut each piece into 3 pieces. Press down 1 piece of dough with your palm. Use your fingers to gather it into a ball. Flip so the smooth side faces up and roll briefly to form a ball. Place roll in the prepared baking pan. Repeat with remaining dough. Line up rolls in a 3x4 grid in the baking pan. Spray the surface of the rolls with cooking spray. Cover with plastic wrap. Place baking pan in a warm place and let rise until almost doubled in size, 30 to 45 minutes. Halfway through the second rise, preheat the oven to 350 degrees F (175 degrees C). Bake rolls in the preheated oven until surface is golden brown, 15 to 18 minutes. Use parchment paper overhang to lift rolls onto a cooling rack. Serve warm.

Prep time: 25 mins
Cook time: 15 mins
Total time: 2 hrs 45 mins
Yields: 12 rolls

Calories: 240.2
Fat: 5 g
Saturated fat: 2.7 g
Carbohydrates: 41.3 g
Sugars: 5.3 g
Dietary fiber: 1.5 g
Protein: 6.9 g
Cholesterol: 37.8 mg
Sodium: 311.5 mg
Homemade Taco Seasoning Mix


Ingredients:
chili powder, onion powder, ground cumin, garlic powder, paprika, powdered oregano, sugar, salt

Directions:
Mix all ingredients together in a small bowl.
Makes 3 tablespoons seasoning mix which is equal to 1/4 oz package of commercial seasoning mix.
Namak Mandi Lamb Karahi


Ingredients:
lamb, tomatoes, green chilies, ginger, ghee

Directions:
Cut some pieces of fat from the lamb meat. These will be used to fry the lamb. About 150-200 gms of fat will be needed per 1 Kg of meat.
Fry the fat pieces in a pot until brown and the most of the fat has been melted.
Add the lamb pieces and cover the pot.
Leave to cook on low heat for about 30 minutes, stirring every 10 minutes.
Throw in the ginger and chillies, and the 3 Tbsp of oil and leave for 3 minutes.
Throw in the tomatoes (chopped or whole] and leave for about 5 minutes until the tomatoes are soft.
Stir and leave for another 5 mintues.
Serve with Toasted Bread or Naan.
Taqueria Style Tacos


Ingredients:
corn tortillas
Taco Filling (Ground Beef]
Beef Machaca
Tex-Mex Carne Asada
Carnitas (Authentic]
Shredded Chicken for Enchiladas, Tostadas, Tacos...
Fiesta Lengua (Tongue]
onion
cilantro
tomatillo salsa
Smoky, Spicy Tomatillo Salsa Verde Aka Green Hell!
lime wedge

Directions:
Place 2 soft warm corn tortillas on place, and fill with meat, then top with onion and cilantro.
Serve salsa and lime wedge on the side.
Chocolate Cappuccino Cheesecake
Category: desserts
By Cigdem Buke Ugur

This recipe becomes a favorite as soon as it is tasted. It was once referred to as 'sinfully rich and velvety smooth'. Best if made a day before serving.

Ingredients:
1 cup chocolate cookie crumbs
¼ cup butter, softened
2 tablespoons white sugar
¼ teaspoon ground cinnamon
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3  eggs
8 (1 ounce) squares semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
¼ teaspoon salt
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
¼ cup coffee flavored liqueur
2 teaspoons vanilla extract
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons coffee-flavored liqueur
1 (1 ounce) square semisweet chocolate

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan. Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside. In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan. Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings. To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur. To Make Chocolate Leaves:  Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

Prep time: 30 mins
Cook time: 1 hr
Total time: 4 hrs
Yields: 1 - 9 or 10 inch cake

Calories: 618.7
Fat: 45 g
Saturated fat: 26.9 g
Carbohydrates: 45.1 g
Sugars: 36.7 g
Dietary fiber: 1.8 g
Protein: 9 g
Cholesterol: 157.5 mg
Sodium: 332.5 mg
Crunchy Mexicorn Salad


Ingredients:
cucumbers, green onions, pinto beans, sliced ripe olives, salsa, sour cream, green onion

Directions:
In large bowl, combine cucumbers, 3 green onions, beans, corn, olives and salsa; toss to mix.
Arrange about 1/2  to 2/3 cup corn chips on each individual serving plate.
Top each with about 1 1/4 cups cucumber mixture.
Top each salad with sour cream and additional sliced green onions. Serve immediately.