Lady Behind The Curtain - 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

Preparation 30 minutes 2017-11-23T00:30:00+00:00 Serves Serves 12     adjust 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


  1. Prepare all the above ingredients.
  2. Place the appropriate ingredients into a bowl.
  3. Store in the refrigerator until ready to serve.

Recipe Notes

This is a LBC original!

This recipe is from Lady Behind The Curtain



Mexican Bean Salad — 2 Comments

  1. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *