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Mexican Salad Recipe

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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: 
Total time: 
  • 16 ounces torn Romaine lettuce
  • 15 ounces black beans, rinsed and drained
  • 4 medium tomatoes, chopped
  • Chili powder
  • 1 cup chunky salsa
  • ½ cup Hiland Dairy Sour Cream
  • 1 cup Hiland Dairy Shredded Mexican Cheese
  • 1 avocado, chopped
  • 2 green onions, sliced
  • 2 cups broken tortilla chips
  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.
Nutrition Information
Serving size: 1 cup Calories: 273 Fat: 10g
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About the Author

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Melissa Garcia AKA The Consumer Queen has been featured in All You Magazine,Wall Street Journal,Ladies Home Journal, The Today Show, Oprah radio Network & More. Melissa is also now blogging full time from home as a career.

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  • Mary Beth Elderton July 23, 2013, 7:37 AM

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


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