Spicy Tex-Mex Salad

16 Reviews

Prep: 5 min
Ready In: 5 min

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

Ingredients

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
3 tomatoes, chopped
1 (16 ounce) bottle Catalina salad dressing
1 (16 ounce) package corn chips

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Metric US

Original recipe yields 10 to 15 servings

Directions

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.

Nutrition

Amount Per Serving (10 total)

Calories
542 cal
27%

Fat
33.1 g
51%

Carbs
52.7 g
17%

Based on a 2,000 calorie diet

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Reviews (16)

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eastcoasthiker

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 ..." See moreadding milk, it is too bad that someone can't design a chip that can stay crunchy after adding dressing!"

Jason

Jul. 4, 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 wit..." See moreh. I would suggest using a little less salad dressing, as I found the mix to be soggy."