Mexican Salad Recipe

by Consumer Queen on May 18, 2013| 5083 Pageviews

Tired of the same old same old for lunch? This cool crisp Mexican Salad recipe will cool you down on a hot summer day!

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Mexican Salad

Prep Time: 20 minutes

Serving Size: 1 cup

Calories per serving: 273

Fat per serving: 10g

Mexican Salad

Ingredients

  • 16 ounces torn Romaine lettuce
  • 15 ounces black beans, rinsed and drained
  • 4 medium tomatoes, chopped
  • Chili powder
  • 1 cup chunky salsa
  • 1/2 cup Hiland Dairy Sour Cream
  • 1 cup Hiland Dairy Shredded Mexican Cheese
  • 1 avocado, chopped
  • 2 green onions, sliced
  • 2 cups broken tortilla chips

Instructions

  1. Layer lettuce, beans and tomatoes in a trifle bowl.
  2. Sprinkle with chili powder.
  3. Mix salsa and sour cream; spread over salad to seal.
  4. Sprinkle with cheese, avocado and onion.
  5. Refrigerate for three to four hours.
  6. Sprinkle with chips just before serving.
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About the Author

has written 118 posts on My Royal Kitchen.

Consumer Queen, a.k.a. Melissa, is a mom of 2 and savings specialist who enjoys getting a good deal. She uses her site as a ministry to help moms fight the rising costs of the economy by showing them ways to cut costs through couponing, shopping for sales and frugal tips.

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{ 1 comment… read it below or add one }

Mary Beth Elderton July 23, 2013 at 7:37 am

This looks delicious. I love tex mex and love cool salads on hot days.

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