Tossed Mexican salad

Renee Guidugli


very simple to make and taste great with mexican dishes.


★★★★★ 1 vote

20 Min


  • 1 pkg
    mixed salad greens
  • 1-2 sprig(s)
    chopped fresh cilantro
  • 1 can(s)
    red kidney beans, drained
  • 1 c
    crushed corn chips or corn tortillia chips
  • 1 bottle
    creamy italian dressing
  • 4 medium
    sliced tomatoes
  • 1 slice
    avocado-peeled, pitted and sliced
  • 1/2 c
    shredded cheddar cheese

How to Make Tossed Mexican salad


  1. break up corn chips to bite size pieces and set aside.
    cut up cilantro and tomatoes and avocado.
    drain juice from kidney beans.
  2. combine all ingredients except corn chips in a large salad bowl and toss to mix well.
    cover and refrigerate until ready to serve.
  3. mix in corn chips or corn tortilla chips just before serving.

Printable Recipe Card

About Tossed Mexican salad

Course/Dish: Lettuce Salads
Other Tag: Quick & Easy

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