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Make-Ahead Mexican Salad

"For a special presentation, serve this Mexican-inspired salad in a clear glass bowl."
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Ingredients

3 h 15 m servings 146 cals
Original recipe yields 10 servings

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Directions

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  • Prep

  • Ready In

  1. Layer lettuce, beans and tomatoes in 4-1/2-qt. serving bowl.
  2. Mix salsa and sour cream; spread over salad to seal. Sprinkle with the cheese and onions; cover. Refrigerate several hours or overnight.
  3. Sprinkle with the chips just before serving; toss lightly.

Footnotes

  • © 2008 Kraft Foods Inc. All rights reserved

Nutrition Facts


Per Serving: 146 calories; 4.8 g fat; 18.8 g carbohydrates; 9 g protein; 14 mg cholesterol; 519 mg sodium. Full nutrition

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Reviews

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This was pretty good and very easy to make. It makes a ton of salad. If I made it again, I would use romaine lettuce as it has more flavour and is better for you, and add some cubed avocado. Tha...

Fabulous! This was so quick and easy to make and delicious, we ate every last bite. We added sliced olives and used nacho flavored tortilla chips and this recipe is going into the rotation.

The only changes I made were to add a small can of sliced black olives and some taco seasoning to the top of the salad. I also mixed some ranch dressing mix with the sour cream before adding it ...

I tried this salad today at my family get together. It was delicious. Even my daughter had it. I will definitely make it at home. :)

I followed this salad recipe but added a layer of corn (freshly cut from the cob) in between the black bean and tomato layers. I also substituted sliced black olives for the green onions. Some...

Easy to make and serves a large crowd. I've tried it with zesty cheese doritos and it was very tasty.