socials
facebook twitter pinterest Instagram googleplus

May
18
2013

Mexican Salad Recipe

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

Follow us on Facebook for more recipes and tips.

Mexican Salad
 
Prep time
Cook time
Total time
 
Ingredients
  • 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
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.
Nutrition Information
Serving size: 1 cup Calories: 273 Fat: 10g
Print Friendly

Find more in: My Royal Kitchen, Salads

Share This Post :

About the Author

has written 3805 posts on ConsumerQueen.com.

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.

Subscribe to Receive daily updates from My Royal Kitchen !
  • Mary Beth Elderton July 23, 2013, 7:37 AM

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

    Reply

Leave a Comment

Rate this recipe: