Total Time
Prep 25 mins
Cook 10 mins

This salad goes together very quickly, and is great for those times when you don't really feel like cooking.

Ingredients Nutrition


  1. Salad:.
  2. Brown ground beef in a skillet. Season with chili powder, cumin, and garlic salt to taste. Drain and set aside to cool.
  3. Combine all salad ingredients. Toss to mix well.
  4. Prepare dressing and pour over top. Toss and serve.
  5. Dressing:.
  6. Combine all dressing ingredients at least an hour in advance. Refrigerate until ready to use.
Most Helpful

We loved this salad - what a great meal for a blazing hot day. Super tasty and the dressing is awesome. I did have a mini-meltdown while making it though. I am not as familiar as some with Mexican and southwest flavours so when I saw chili and cumin to taste I was at a loss as to where to start. I posted in the Q &A forum here and was given a rough ratio of 2-1 chili powder to cumin. I'm really glad I checked because I would have blithely used equal parts cumin and chili which I gather could have made this very nasty. For other 'beginner' Tex Mex cooks I used 1 Tbsp of chili (it was a mild one) and just a little over 1 tsp each of cumin and garlic powder.
Thanks for the great meal! Made for The Bistro Babes ZWT 8

K9 Owned August 07, 2012

Excellent salad. I did not have any kidney beans so I used black beans instead. Also was out of black olives. I really like the dressing with the combination of the mayonnaise and salsa, I used more cumin than suggested! Will definitely make this again. Made for ZWT8 and The Wild Bunch.

Maryland Jim August 07, 2012

Made for your Football Pool win & finding this recipe among your collection was like going home to Dallas to dine w/old friends. All but 1 of these ingredients are staples for me, so I will admit up front that I left out the kidney beans (not a fan at all). I was otherwise in Tex-Mex heaven. Thx for making losing the Football Pool seem like a reward. :-)

twissis January 16, 2015