Spicy Tex-Mex Salad Recipe - Allrecipes.com
Spicy Tex-Mex Salad Recipe
  • READY IN 5 mins

Spicy Tex-Mex Salad

Recipe by  

"This is an unusual salad that everyone in my office loves. I get requests for it time and time again."

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Original recipe makes 10 to 15 servings Change Servings
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Directions

  1. In a large bowl, combine the pinto beans, black beans, cheese, lettuce and tomatoes. Add 3/4 bottle dressing and mix well. Add corn chips before serving.
Kitchen-Friendly View
  • PREP 5 mins
  • READY IN 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 30, 2003

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!

 
Most Helpful Critical Review
Jul 04, 2005

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.

 

19 Ratings

Jun 06, 2003

This was excellent. I served it at a large birthday party I was having and everyone was asking for more.

 
Aug 28, 2004

This went over well at a potluck at work. I did add a can or corn to add to it a bit.

 
Jun 06, 2003

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 :(

 
Sep 10, 2006

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.

 
Feb 14, 2006

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.

 
Jun 13, 2011

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.

 

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Nutrition

  • Calories
  • 542 kcal
  • 27%
  • Carbohydrates
  • 52.7 g
  • 17%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 33.1 g
  • 51%
  • Fiber
  • 7.1 g
  • 29%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 1077 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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