Texas Taco-Bean Salad

print recipe
email recipe
save recipe
add photo
add review
#62990

This Tex-Mex salad is a delicious and easy way to feed a crowd. It is packed with flavor and can be made ahead of time, making it perfect for parties or potlucks.

serves/makes:

ready in:
2-5 hrs

ingredients

2 large tomatoes, seeded and chopped
8 ounces shredded Mexican blend cheese
1 can (2.25 ounce size) sliced black olives, drained
1 can (26 ounce size) Ranch-style beans, drained
1 can (11 ounce size) Mexicorn, drained
1 can (4.5 ounce size) chopped green chilies, drained
1 bunch green onions, sliced
1 large avocado, peeled, pitted, and chopped
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 bottle (8 ounce size) Catalina salad dressing
4 cups coarsely crushed corn chips
1 bag (16 ounce size) torn lettuce

directions

Combine the tomatoes, cheese, olives, beans, Mexicorn, green chiles, green onions, avocado, cilantro, cumin, and Catalina dressing in a bowl. Mix well.

Cover the bowl and chill the bean salad until ready to serve.

At serving time, stir in the corn chips and lettuce and mix well. Serve immediately.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

17 Unexpected Ways To Cook With Beer

Beer makes batters better, meat more tender, and sauces more flavorful.

Sweet! 15 ways to use sweetened condensed milk

Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.

17 AMAZING Ways To Cook With Jack Daniel's Whiskey

This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.