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Refried Bean Salad


"A beautiful and low-fat bean dip that begs for tortilla chips!"
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15 m servings 444 cals
Original recipe yields 6 servings

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  • Prep

  • Ready In

  1. Spread the refried beans on a large flat platter.
  2. Wisk together the sour cream, creamy salad dressing and taco seasoning mix. Spread on top of beans and follow with a layer of cheese, lettuce, and a mixed layer of the tomato, green onions and olives.
  3. Lightly dot the top with salsa and insert chips, standing up, around the edge of the dish. Use the chips to scoop into the dish and serve extra chips on the side.

Nutrition Facts

Per Serving: 444 calories; 7.9 g fat; 81.5 g carbohydrates; 16.3 g protein; 18 mg cholesterol; 1406 mg sodium. Full nutrition

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Read all reviews 16
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My 18 yr old son actually ran across this recipe and surprised our family by making it for a lite dinner one night. It is Wonderful!! I have since made this twice for home and potluck at work....

Gets gobbled up at church potlucks very quickly! Everyone loves it.

If I can make it well, anyone can! And it all got eaten (FAST!). It also looked great on the plate and the fat-conscious women ate just as much as everyone else!

This was delicious. By topping it with a not too spicy salsa, I found it to be an easy way to get extra veggies into my 6 year old. It was equally appreciated by her college age brother and his ...

My husband and I loved it!! Very easy to fix. Does not taste low fat. This will become a family favorite.

Tasty and pretty simple to prepare. Added seasoned ground beef to make this more of a taco salad.

I made this for my ladies luncheon this afternoon. What a hit! It's colorful and tasty!

This was a simple recipe for any get together.

Excellent appetizer! Prep time was more like 30 minutes, but it was well worth it. Everyone loved it and I'll definitely make it again.