Ricey Taco Salad

Name: Ricey Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head lettuce, shredded; 1 cucumber; 1 bell pepper; 3 to 4 green onions; 1 can hot chili beans, drained; 1/2 lb. shredded Cheddar cheese; 2 c. cooked natural brown rice; 2 carrots; 1 tomato; 2 stalks celery; 3 boiled eggs; 1 small bottle Catalina dressing; tortilla chips

Eats Now Editorial Team · 999 kcal · Salads

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Ricey Taco Salad – a delicious recipe with head lettuce, cucumber, bell pepper, green onions, hot chili beans, Cheddar cheese. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 head lettuce, shredded
1 cucumber
1 bell pepper
3 to 4 green onions
1 can hot chili beans, drained
1/2 lb. shredded Cheddar cheese
2 c. cooked natural brown rice
2 carrots
1 tomato
2 stalks celery
3 boiled eggs
1 small bottle Catalina dressing
tortilla chips

1
Slice carrots, cucumber, tomato, bell pepper, celery, green onions and boiled eggs.
2
Pour dressing over all ingredients and toss.
3
Add chips just before serving.

999

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 head lettuce, shredded, 1 cucumber, 1 bell pepper, 3 to 4 green onions, and more.

Yes, Ricey Taco Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
999 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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