Mexican Bean Salad
Not the typical combinations a flavors you would expect from a Mexican Bean
Salad but they all work together perfectly to make a delicious easy salad. I serve this salad buffet style so the guests can pile on their favorite things. It also makes leftovers tastier since the dressing isn’t on the lettuce you don’t get a mushy salad the next day.
Mexican Bean Salad
Yield:
Serves 12
Prep Time:
30 minutes
Total Time:
30 minutes
Not the typical combinations a flavors you would expect from a Mexican Bean Salad but they all work together perfectly to make a delicious easy salad.
Ingredients
- 2 heads iceberg lettuce, chopped
- 2 cups shredded cheddar cheese
- 1 bunch of green onions, chopped
- 1 small can sliced black olives
- 4 avocados, diced
- 3 Roma tomatoes, seeded and diced
- 2 cans ranch style beans, drained and rinsed
- 1 bag Frito's, crushed
- 1 bottle Catalina dressing
Instructions
- Prepare all the above ingredients.
- Place the appropriate ingredients into a bowl.
- Store in the refrigerator until ready to serve.
Notes
This is a LBC original!
This recipe is from Lady Behind The Curtain
They all look so good, but I would love to try the mexican coleslaw!
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I have been making the Mexican Bean Salad for more than 30 years. My Mother in Law gave me the recipe. She lived in Oklahoma City at the time and I was in Tennessee. Can’t wait to try the others!