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! If you are looking for an easy, filling family-friendly meal, you can’t do much better than these easy Chicken Enchiladas you can make ahead.

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Mexican Salad

Mexican Salad
Prep Time 20 minutes


  • 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


  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

Amount Per Serving Calories 273Total Fat 10g

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