Not the typical combinations a flavors you would expect from a Mexican 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 Recipe (serves 12 single servings)
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
Prepare all the above ingredients. Place the appropriate ingredients into a bowl. Store in the refrigerator until ready to serve. This is a LBC original!
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