Refried Bean Salad

Refried Bean Salad

14 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    15 m
DAFFY2
Recipe by  DAFFY2

“A beautiful and low-fat bean dip that begs for tortilla chips!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Spread the refried beans on a large flat platter.
  2. Wisk together the sour cream, creamy salad dressing and taco seasoning mix. Spread on top of beans and follow with a layer of cheese, lettuce, and a mixed layer of the tomato, green onions and olives.
  3. Lightly dot the top with salsa and insert chips, standing up, around the edge of the dish. Use the chips to scoop into the dish and serve extra chips on the side.

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Reviews (14)

Rate This Recipe
Angeliza29
24

Angeliza29

My 18 yr old son actually ran across this recipe and surprised our family by making it for a lite dinner one night. It is Wonderful!! I have since made this twice for home and potluck at work. I have been asked repeatedly for the recipe, and it always gets rave reviews from everyone. It is a very flexible recipe. I've used different types of refried beans (chunky and black) both have been great! We have also used shredded Mexican or Taco cheese with great results. You will really enjoy this recipe! Thanks to Diana for submitting it!!

DAFFY2
16

DAFFY2

Gets gobbled up at church potlucks very quickly! Everyone loves it.

MARVY
16

MARVY

If I can make it well, anyone can! And it all got eaten (FAST!). It also looked great on the plate and the fat-conscious women ate just as much as everyone else!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 444 cal
  • 22%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 81.5 g
  • 26%
  • Protein
  • 16.3 g
  • 33%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 1406 mg
  • 56%

Based on a 2,000 calorie diet

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Cold Black Bean Salad

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