The peculiar Tex-Mex salad that I’m serving is a favorite among my coworkers. I frequently receive requests for it.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 10 |
Ingredients
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can black beans, rinsed and drained
- 3 tomatoes, chopped
- 1 ½ cups shredded Cheddar and Monterey cheese blend
- 1 (10 ounce) package chopped romaine lettuce
- 1 (16 ounce) bottle Catalina salad dressing
- 1 (16 ounce) package corn chips
Instructions
- In a large bowl, combine pinto beans, black beans, tomatoes, cheese blend, and lettuce. Add 3/4 of the dressing and mix well. Add corn chips before serving.
Nutrition Facts
| Calories | 542 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 7 g |
| Protein | 11 g |
| Saturated Fat | 7 g |
| Sodium | 1077 mg |
| Sugars | 12 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Added half a sweet onion and orange sweet pepper
This taco salad is a nice meatless option for a summer weeknight. I added some finely chopped green onions – added flavor. Next time I will add avocado. You can adjust ingredients and amounts to accommodate your tastes. I also added only as much dressing as seemed good to me. It was about 1/3 of the bottle.
ABSOLUTELY BEAUTIFUL IT TASTES SO GOOD
I would add the dressing on the side so it wouldn’t get soggy and you could have better leftovers. (chips on the side too)
This recipe was easy and delicious and will be making it again and again…A keeper for sure…
Awesome
This is missing taco seasoning mix. We add taco seasoning mix to taste. Makes this 100% better!
I wasn’t impressed w/ this because 1) the catalina dressing was too sweet for this and 2) got soggy real quick.
Enjoyed the combination of ingredients a easy salad to make and can be change to one chooses.
Needs a bit more punch. I make a very similar salad with iceberg lettuce, tomatoes, scallions, drained and rinsed black beans, small can of corn drained, grated cheddar cheese, taco chips (which perks up the flavor) and thousand island dressing rather than Catalina. Normally I serve this as a main dish salad and add ground meat at the last minute, browned well with taco seasoning added if you wish. Never any left to get soggy.
I love this, make it all the time. I add ground beef to it. If I serve it to a crowd, I add everything at once right before we eat. If it’s just for my fam, then we add the chips and dressing separately and to our liking.
There are a couple of thing I see about this recipe that might be confusing and not work for some and one is “corn chips”. I think Frito type chips when I see those words but I think this cook intended for you to use corn tortilla chips. I’m not sure but either would work. I used Frito’s. Secondly the recipe title is “Spicy” but I see nothing that would make this recipe spicy. I used Frito’s and I added a minced jalapeno for the “spicy.” If you do not plan on the salad being consumed in one setting then I recommend adding the corn chips to each individual bowl so that any leftovers won’t get soggy.
It was good and added corn and chicken to make it more of a meal. I was afraid of putting in so much dressing but you really need that much dressing or it will be bland.
A very good simple-to-make salad, that went perfectly with Tex-Mex Hamburgers!
I use to make something similar to this yrs. ago, but I think I’ll make it again because it’s so tasty. What I did differently though was to cook up 1 lb. ground beef/ground chuck (you could use ground chicken if you want), drain the grease, add 1 packet of taco seasoning mix and 1/3 C. water and stir. Cook on low for about 8-10 min., then toss it in with everything else. Also, dorito chips will work too. Don’t forget a dallop of sour cream! Yum!!!
My kids cheer when I say I am making this salad. None of us like tomatoes so we skipped them. Instead of using a whole bottle of dressing ( I use the Light Catalina), I coat each serving with the dressing and top with bean mixture. I then garnish with the fancy thinly sliced multi-colored chips. Each to serve as leftovers without getting soggy.
Excellent!
This has always been one of my favorite recipes. Usually leave out the black beans. Delicious!
I made this for a church potluck and added a can of chick peas and used fresh curd. They LOVED it!
I made this X3 for 30 people and all was gone. They complemented it highly. After adding 2 16 oz catalina and 2 16oz fritos, I decided it was enough so didn’t put in as much as called for. I also used a combination of romaine and iceberg lettuce instead of just romaine.
This is a great salad! If you add chicken, it makes a great meal!