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Mexican Salad

Mexican Salad

3 Hr(s) 15 Min(s) (incl. refrigerating)
15 Min(s) Prep
3 Hr(s) Cook
Healthy Living
Layer the magical ingredients and refrigerate overnight for this Mexican Salad. Enjoy south of the border flavors in this Mexican salad.
What You Need
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10 servings
Original recipe yields 10 servings
1 pkg. (16 oz.) torn iceberg lettuce
1 can (15.5 oz.) black beans, rinsed
4 tomatoes, chopped
2 green onions, sliced
2 cups broken coarsely baked tortilla chips
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Let's Make It
1
Layer lettuce, beans and tomatoes in large bowl.
2
Mix salsa and sour cream until blended; spread over salad to edge of bowl. Sprinkle with cheese and onions. Refrigerate several hours.
3
Sprinkle with chips just before serving; toss lightly.
Kitchen Tips
Tip 1
Note
Show off this colorful layered salad by serving it in a clear glass bowl.
Tip 2
Nutrition Bonus
This low-fat layered salad has a lot going for it. The cheese provides a good source of calcium; the vegetables contain vitamin A and team up with the black beans to provide fiber; and each serving contributes more than 1/2 cup of the recommended 2-1/2 cups vegetables per day.
Nutrition
Calories
150
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 360mg
16%
Total Carbohydrates 17g
6%
Dietary Fiber 5g
18%
Sugars 3g
6%
Protein 7g
14%
Vitamin A
20%
Vitamin C
10%
Calcium
15%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
10 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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