Comida Kraft
Recipe Box

Mexicali Cheddar Bean Salad

Mexicali Cheddar Bean Salad is rated 4.2105263157894735 out of 5 by 19.
Prep Time
15
min.
Total Time
3
hr.
15
min.
Servings

8 cups

Three kinds of beans, cubes of sharp cheddar, red pepper, green onions, salsa and lime juice lend south-of-the-border flavor to this hearty salad.

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What You Need

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Make It

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  • Toss all ingredients except lettuce in large bowl. Refrigerate several hours or until chilled.
  • Serve on lettuce-lined plates.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Jazz It Up

Add 2 cups chopped cooked chicken or turkey.

Servings

  • 8 cups

Healthy Living

  • Good source of fiber
  • Good source of calcium
  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 1 Starch
  • 1 Fat

Nutrition Bonus

Serve up a taste of Mexico with this flavorful recipe which also provides fiber, calcium and vitamins A & C.

Nutritional Information

Serving Size 8 cups
AMOUNT PER SERVING
Calories 120
Total fat 3.5g
Saturated fat 2g
Cholesterol 10mg
Sodium 470mg
Carbohydrate 14g
Dietary fiber 4g
Sugars 3g
Protein 8g
% Daily Value
Vitamin A 10 %DV
Vitamin C 20 %DV
Calcium 10 %DV
Iron 6 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by from This is a wonderful salad! This is a wonderful salad! I did modify it slightly by using shredded cheddar cheese and I added 3 TB of Kraft Ranch Salad Dressing to the salsa. I served it for a gathering of friends and the whole bowl went. It was outstanding. I've made it twice and it's definitely a favorite a our house. Highly recommend trying this one with our without the changes I made to the recipe.
Date published: 2009-06-23
Rated 4 out of 5 by from I thought this recipe was great! I thought this recipe was great! I made it for my Husband and I on a hot summer evening. In addition to the beans in the recipe I just threw in some other canned beans I had in my cabinet. I also used some montery jack cheese as well. YUMMY YUMMY! We had leftovers so I had some wraped in tortilla for lunch the next day. ;-)
Date published: 2006-10-24
Rated 4 out of 5 by from Very tasty and easy to make. Very tasty and easy to make. I took another person's advice, and used shredded sharp cheddar instead of cubed cheese, and also added Ranch dressing into the salsa mixture. I spooned the mixture into Jalapeno Cheddar tortillas and heated them through - they were very delicious!
Date published: 2009-11-27
Rated 5 out of 5 by from My new favorite bean salad recipe! My new favorite bean salad recipe!! Next time I will use chunks of cheese instead of shredded. Theres only 2 of us, so I used the left overs for breakfast burritos w/eggs & bacon! Awesome! And I plan on using the remaining beans for a mexican salad lunch. Thanks!
Date published: 2007-08-26
Rated 5 out of 5 by from This had a really good flavor to it. This had a really good flavor to it. I added a lot more cilantro because I love cilantro and I used some of the Kraft crumbled cheese instead of the cubes. It was a hit at the family party that I took it to.
Date published: 2006-07-31
Rated 5 out of 5 by from This salad was very easy to prepare and was a hit at a work potluck lunch. This salad was very easy to prepare and was a hit at a work potluck lunch. I really like the cheese, salsa, and bean mix.
Date published: 2008-06-12
Rated 5 out of 5 by from I love salads and beans so this was a hit. I love salads and beans so this was a hit. I added an 11oz can of corn for a little more color!
Date published: 2006-04-26
Rated 5 out of 5 by from I plan to make this recipe, it seems very easy and I like beans because of their fiber source. I plan to make this recipe, it seems very easy and I like beans because of their fiber source.
Date published: 2002-10-03
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