Spicy Mexican Salad

Spicy Mexican Salad

75 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    10 m
Taseia Armstrong
Recipe by  Taseia Armstrong

“Everyone at work always asks for this recipe, and the bowl always comes home empty! It may sound strange, but it is so good!”

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Adjust Servings

Original recipe yields 10 to 12 servings



  1. In a large bowl, combine the romaine, cheese, pinto beans, black beans, and tomatoes.
  2. Add the corn chips and enough dressing to coat; toss and serve.

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Reviews (75)

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Hello everyone. I am so glad you like my recipe. Some people were wondering why I called it spicy, my recipe was edited by the owners of this web site and they put corn chips down instead of spicy Fritos. You can also use chili cheese Fritos in this recipe if you can't find the hot and spicy Fritos. Another option is to get black beans with jalepeno peppers added, it gives the salad an extra kick. Also, make sure to add the Fritos last, since they will get soggy if they sit in the salad too long -Taseia



This was really good! I used leaf lettuce rather than Romaine, garbanzos rather than pintos. I also added chopped black olives, chopped red onion, chopped scallions and a bit of cilantro. Don't be afraid to adapt this recipe to what you have on hand. It works really well.



This was a huge hit at the cinco de mayo party!!! Thanks for the tip about using hot-n-spicy fritos! I also made a dressing by mixing 1 cup of ranch with ine cup of salsa (because I can't find any spicy ranch in my area) it was awesome! Also added some red onion, black olives, and shoepeg corn. A total delight!

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Amount Per Serving (11 total)

  • Calories
  • 434 cal
  • 22%
  • Fat
  • 28.1 g
  • 43%
  • Carbs
  • 36.2 g
  • 12%
  • Protein
  • 9.1 g
  • 18%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 882 mg
  • 35%

Based on a 2,000 calorie diet



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Mexican Bean Salad


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Mexican Salad