Spicy Tex-Mex Salad

Spicy Tex-Mex Salad

17 Reviews 1 Pic
  • Prep

    5 m
  • Ready In

    5 m
Taseia Armstrong
Recipe by  Taseia Armstrong

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

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Adjust Servings

Original recipe yields 10 to 15 servings



  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.

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Reviews (17)

Rate This Recipe


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.

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Amount Per Serving (10 total)

  • Calories
  • 542 cal
  • 27%
  • Fat
  • 33.1 g
  • 51%
  • Carbs
  • 52.7 g
  • 17%
  • Protein
  • 10.7 g
  • 21%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 1077 mg
  • 43%

Based on a 2,000 calorie diet



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Spicy Black Bean Potato Salad


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Tex-Mex Tuna Salad