Comida Kraft
Recipe Box

Mexican Salad

Mexican Salad is rated 4.204545454545454 out of 5 by 44.
Prep Time
15
min.
Total Time
3
hr.
15
min.
Servings

10 servings

Layer the magical ingredients and refrigerate overnight for this Mexican Salad. Enjoy south of the border flavors in this Mexican salad.

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What You Need

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Make It

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  • Layer lettuce, beans and tomatoes in large bowl.
  • Mix salsa and sour cream until blended; spread over salad to edge of bowl. Sprinkle with cheese and onions. Refrigerate several hours.
  • Sprinkle with chips just before serving; toss lightly.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Note

Show off this colorful layered salad by serving it in a clear glass bowl.

Servings

  • 10 servings

Healthy Living

  • Low fat
  • Good source of fiber
  • Good source of calcium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1 Starch
  • 1 Meat (L)
  • 1/2 Fat

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.

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 150
Total fat 5g
Saturated fat 2.5g
Cholesterol 15mg
Sodium 360mg
Carbohydrate 17g
Dietary fiber 5g
Sugars 3g
Protein 7g
% Daily Value
Vitamin A 20 %DV
Vitamin C 15 %DV
Calcium 20 %DV
Iron 8 %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 3 out of 5 by from I made this for a New Year's Eve party and it was a nice complement to our Mexican food theme. I made this for a New Year's Eve party and it was a nice complement to our Mexican food theme. It was a lot lighter than I thought it would be, which was a nice surprise. The flavor, with just the sour cream and salsa, could have had more of a kick to it. I admit it was a bit bland. Although, I really enjoyed the combo of the differnt texture of the ingredients; crisp lettuce, softer beans, crunchy corn chips on top. I would probably make this again, but definitely add some more spice to it to add more flavor. Maybe use a taco seasoning in the sour cream instead or in addition to the salsa....hmmmm...that sounds good! :)
Date published: 2006-01-02
Rated 4 out of 5 by from EASY to increase or decrease! EASY to increase or decrease! I used fat free youghurt With fresh mashed avacados and some salt free Tex Mex seasonings instead of the sour cream. Made salt free fresh tomatoe salsa with cilantro and made my own 'baked' chips from fresh masa, mashed them, cooked on the comal then sliced and microwaved them in one of those chip holders until crisp so I could contol the sodium content. I sliced left over grilled chicken breast to UP the protien content. So it took a bit longer to make but this is a great idea for to incorporate all sorts of ethnic flavors to a summer low fat low salt salad! I can put this in the fridge thenhang a tag on the door....... lunch inside - serve yourself.....
Date published: 2006-05-02
Rated 5 out of 5 by from This was the perfect salad to take to a teacher potluck. This was the perfect salad to take to a teacher potluck. I could make it at 6:30 am for a lunch put luck, and the salad was fresh and delicious. I thought the dressing was delicious! Every bite of my salad was eaten far before the rest of the food was gone, and I doubled the recipe. It was popular! The only change I made was adding a layer of frozen corn on top of the beans. The corn thawed by lunch time in the fridge. I also decided just to serve the chips on the side instead of putting them on top. It was too pretty already! I'd definitely make this again. I love, love, love that I could make this ahead of time, complete with dressing, and have it not get limp, soggy lettuce. I used medium salsa in the dressing
Date published: 2013-04-27
Rated 3 out of 5 by from Although I dried the lettuce in a salad spinner, the finished product was very watery. Although I dried the lettuce in a salad spinner, the finished product was very watery. The taste was good, but not exceptional. It lacked some zip, so maybe adding seasoning to the tomatoes would pep it up. I wanted a salad that I could prepare in advance, but I think that I will go back to the standard 7-layer salad next time.
Date published: 2005-09-16
Rated 3 out of 5 by from Pretty good but a little lacking in flavor. Pretty good but a little lacking in flavor. I mixed bagged sweet corn into the black beans and added some cumin into this mix for a little extra spice. Also, as you wash ingredients, make sure they completely dry before layering or the extra water may wash out flavor. Kids liked it. Maybe some extra green pepper for crunch.
Date published: 2009-03-25
Rated 5 out of 5 by from I'm making this recipe again for the Memorial Day Weekend! I'm making this recipe again for the Memorial Day Weekend! It was a big hit at work & it tasted just like Taco dip! I'm not a big fan of black beans or plain tomatoes, but the salad was very good. A shortcut I used was replacing 4 chopped up tomatoes with a can of diced tomatoes.
Date published: 2007-05-25
Rated 5 out of 5 by from made this recipe for our neighborhood cinco de mayo party and it was a huge hit -I was kind of... made this recipe for our neighborhood cinco de mayo party and it was a huge hit -I was kind of scared to make it when people said it was flavorless but I really think it depends on what kind of salsa you get - that is where the flavor comes from. It was just right.
Date published: 2009-05-06
Rated 3 out of 5 by from This salad always makes a good presentation, if you have a triffle bowl to put it in. This salad always makes a good presentation, if you have a triffle bowl to put it in. However, the "dressing" was a little blah for me. I think next time I'll substitute the sour cream for a low fat ranch dressing and add the salsa to that.
Date published: 2009-05-19
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