Recipe by Taseia Armstrong
"This is an unusual salad that everyone in my office loves. I get requests for it time and time again."
Watch video tips and tricks
1 (15 ounce) can
pinto beans, drained and rinsed
1 (15 ounce) can
black beans, rinsed and drained
1 1/2 cups
shredded Cheddar and Monterey cheese blend
1 (10 ounce) package
chopped romaine lettuce
1 (16 ounce) bottle
Catalina salad dressing
1 (16 ounce) package
Very tasty. The salad complemented the mexican meal I made very well. I just wish it had held up a little longer once the chips and dressing were added. If Captain Crunch can stay crunchy, even after adding milk, it is too bad that someone can't design a chip that can stay crunchy after adding dressing!
I didn't think this recipe was bad, just not great. I wouldn't make this again, only because the flavor combination was strange to me, and didn't pair particularly well with the tacos I served it with. I would suggest using a little less salad dressing, as I found the mix to be soggy.
This was excellent. I served it at a large birthday party I was having and everyone was asking for more.
This went over well at a potluck at work. I did add a can or corn to add to it a bit.
perfect meatless "taco Salad" for that last minute
potluck or school picnic. Buy at store,throw in bowl, get there on time. Never any left :(
I only had iceberg lettuce and 1 can of ranch-style beans, and I used the suggestions of other reviewers & threw in a small can of drained corn and some diced green onions. My family is not brave enough to let me use catalina dressing (although I love this salad with that dressing) so I used 3-cheese lite ranch instead; also used fritos. Delicious! Served with burgers, but would've made a great main dish salad.
I love this salad and so do my co-workers. It's requested at nearly every potluck luncheon and it's so easy to make. I add green onions to give it extra kick.
My kids cheer when I say I am making this salad. None of us like tomatoes so we skipped them. Instead of using a whole bottle of dressing ( I use the Light Catalina), I coat each serving with the dressing and top with bean mixture. I then garnish with the fancy thinly sliced multi-colored chips. Each to serve as leftovers without getting soggy.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Tex-Mex Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 298
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Corn, sweet onions, and jalapenos combine into a spicy summer salad.
A crisp, colorful salad that brings a little heat with Thai and jalapeno chilies.
See how to make a simple, spicy and delicious rice noodle salad.