19 Reviews

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

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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.

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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. :-)

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twissis January 16, 2015

Great taco salad and very similar to the one I first tried while living in California. I am not a fan of raw tomatoes or black olives, so I did omit them and I didn't have any garbanzo beans (although I do like them) so didn't add them. I really like mixing salsa with either mayonnaise or sour cream so much better then the ones that use that sweet catalina dressing. Thanks for sharing the recipe and congrats again on your win in the football pool!!!

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diner524 October 28, 2013

Snappy! I understand it's HOT in Mexico, but their heat can't scare me...I live in Louisiana. Just add a pool. See how helpful I am? Made for ZWT#8~Mexico/Tex-Mex.

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gailanng August 02, 2012

I made this last night for dinner and we loved it. I didn't use the garbanzo beans, only since we didn't have any and I did add some avocado.....yum. We all loved this salad. I will make again, we love salads in the summertime. It was quick to fix and I almost have all the ingredients on hand always. Thank you for sharing this great salad.

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mommyoffour April 01, 2010

I modified this too much to really rate it, but we really liked what came out. I used steak strips rather than ground beef, a whole head of green leaf lettuce, didn't have olives, bell peppers, or corn chips, only used a couple ounces of shredded cheese, and only made half of the dressing (with a reduced fat olive oil mayonnaise) for the entire salad. It lowered the calorie count significantly, which was good for us.

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OneEye February 04, 2010

This was a great salad, has more ingredients than the usual Mexican salad has, this is a huge salad. We have had it for two meals and still have some left over. It would be great for a potluck.

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morgainegeiser January 10, 2009

Delicious! This is a great Mexican salad. It is great for a quick weeknight meal. I love all the ingredients in this one and the dressing is outstanding - such wonderful flavor. Thanks for sharing.

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Lainey6605 September 05, 2008

I made this last night for dinner and this was fantastic. I loved the dressing. I will definately be making this again! Thanks so much for posting!

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children from A to Z July 19, 2008
Mexican Chef Salad