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Mexican Salad


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Mexican Salad 0 Picture


  • 2 to 3 leftover cooked hamburger patties, finely crumbled
  • 1/2 cup salsa
  • 1 ear leftover roasted or grilled corn, kernels removed
  • 1 cup canned black beans, rinsed and drained
  • 1/2 head iceberg lettuce, shredded
  • 1/4 cup pitted and sliced black olives
  • 1 bag corn tortilla chips, slightly crumbled
  • 1 cup shredded cheddar/Monterey Jack cheese blend
  • 3 Roma tomatoes, seeded and chopped
  • 1/4 cup pickled jalapeño slices



Step 1

In a medium-size bowl, combine the hamburger meat and salsa. Stir well and set aside.
In a large salad bowl, toss the corn, black beans, lettuce and black olives together.
Garnish the salad with tortilla chips, cheese, tomatoes, hamburger-salsa mixture and pickled jalapeño slices. Dress the salad with Creamy Lime Dressing and serve immediately

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