Show Subscription Form




Southwestern Corn Chip Salad Recipe
Southwestern Corn Chip Salad Recipe photo by Taste of Home

Southwestern Corn Chip Salad Recipe

Publisher Photo
You get an explosion of Southwestern flavor in every bite of this deliciously different salad. It's a favorite for kids of all ages since it mixes beans and cheese, tasty vegetables and crisp corn chips. —Jerri Moror, Rio Rancho, New Mexico
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 8 servings

Ingredients

  • 2-1/2 cups corn chips
  • 1/2 head iceberg lettuce, torn
  • 1 cup (4 ounces) shredded Mexican cheese blend or cheddar cheese
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 small tomato, seeded and diced
  • 1/4 to 1/2 cup salad dressing of your choice
  • 2 tablespoons sliced green onions
  • 1 to 2 tablespoons chopped green chilies
  • 1 small avocado, peeled and sliced

Nutritional Facts

1 cup equals 259 calories, 17 g fat (5 g saturated fat), 14 mg cholesterol, 291 mg sodium, 19 g carbohydrate, 4 g fiber, 7 g protein.

Directions

  1. In a serving bowl or platter, toss together the chips, lettuce, cheese, beans, tomato, salad dressing, onions and chilies. Top with avocado. Serve immediately. Yield: 8 servings.
Originally published as Southwestern Salad in Taste of Home April/May 1997, p35

Nutritional Facts

1 cup equals 259 calories, 17 g fat (5 g saturated fat), 14 mg cholesterol, 291 mg sodium, 19 g carbohydrate, 4 g fiber, 7 g protein.

Reviews for Southwestern Corn Chip Salad

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 7, 2013

I did what one of the previous reviewers suggested and did not add the corn chips but rather let each person add their own chips and dressing. We did have leftovers and nothing got soggy that way. Very good salad. I served it alongside Mexican Lasagna for Cinco de Mayo.

MY REVIEW
Reviewed Jun. 18, 2010

This was a great salad. I made it for a large group. The only thing I would suggest is letting your guests put their own corn chips on. This way if you have leftovers, it isn't ruined by soggy corn chips.

MY REVIEW
Reviewed Nov. 1, 2009

This is a GREAT salad! The beans make it filling and the fritos give it the right amount of crunch. Yum - would make again for sure!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT