Catalina Mexican Salad
A simple and satisfying layered salad featuring crisp lettuce, hearty beans, fresh tomatoes, and sharp cheddar cheese. A sweet and tangy Catalina dressing and a crunchy corn chip topping bring all the flavors together.
An original recipe by Forkin
- Total time
- 15 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 552 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 1 pcsromaine lettuce, chopped
- 2 pcstomato, diced
- 255 gcanned black beans, drained and rinsed
- 0.5 pcsred onion, finely chopped
- 150 gcheddar cheese, grated
- 180 mlcatalina dressing
- 100 gcorn chips, coarsely crushed
Equipment
salad tongs · large bowl · colander · cutting board · knife
The method
Step by step
- 1
Place the chopped lettuce, diced tomatoes, and finely chopped red onion into a large salad bowl.
About 8 min
Cook’s note: Ensure the lettuce is thoroughly dry to prevent a watery salad.
- 2
Add the rinsed and drained black beans to the bowl.
About 2 min
- 3
Sprinkle the grated cheddar cheese over the salad ingredients.
About 1 min
- 4
Pour the Catalina dressing evenly over the salad.
About 1 min
Cook’s note: Wait to add the dressing until just before you plan to toss and serve to maintain maximum crispness.
- 5
Toss everything together until all ingredients are well-combined and coated in dressing.
About 1 min
- 6
Right before serving, add the crushed corn chips and give the salad a final, gentle toss.
About 2 min
Cook’s note: Adding the chips at the very end ensures they stay crunchy.
Per serving
Nutrition
- Calories
- 552.2kcal
- Protein
- 17g
- Carbs
- 39.5g
- Fat
- 37.4g
- Fibre
- 7.9g
- Sugar
- 12.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This salad is best eaten immediately; leftovers will become soggy and do not store well.