Mexican Salad

Images are stock photography and not actual photos of recipes. Final results may vary.

20MIN
240MIN
10

Directions

1
Layer lettuce, beans and tomatoes in a trifle bowl.


2
Sprinkle with chili powder.


3
Mix salsa and sour cream; spread over salad to seal.


4
Sprinkle with cheese, avocado and onion.


5
Refrigerate for three to four hours.


6
Sprinkle with chips just before serving.


Recipe Notes

Images are stock photography and not actual photos of recipes. Final results may vary.

  • 16 ounces torn Romaine lettuce
  • 15 ounces black beans, rinsed and drained
  • 4 medium tomatoes, chopped
  • Chili powder
  • 1 cup chunky salsa
  • 1/2 cup Turner Dairy Sour Cream
  • 1 cup Shredded Mexican Cheese
  • 1 avocado, chopped
  • 2 green onions, sliced
  • 2 cups broken tortilla chips
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Nutrition Facts

Nutritional information may change. Variations may occur due to formula and ingredient changes.

Serving Size: 1 cup
Servings Per Container: 10


Amount Per Serving


Calories 273 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4.5g 22%
trans Fat 0g 0%
Cholesterol 17mg 6%
Sodium 251mg 10%
Total Potassium 0g 0%
Total Carbohydrate 34.4g 11%
Dietary Fiber 9.7g 39%
Sugars 4.2g 0%
Protein 14.1g 0%
Vitamin A 24% Vitamin C 19%
Calcium 17% Iron 16%
Vitamin D 0% Phosphorus 0%
Magnesium 0% Thiamin 0%
Folate 0%

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.