Layered Mexican Salad
Elevate your next gathering with this vibrant and flavor-packed Layered Mexican Salad, a show-stopping dish that combines bold Mexican-inspired ingredients in a beautifully organized visual feast. This no-cook recipe features crisp romaine lettuce, juicy cherry tomatoes, protein-rich black beans, and sweet corn, all layered with creamy avocado, sharp cheddar cheese, and a zesty homemade sour cream and salsa dressing infused with taco seasoning. Sliced green onions, fresh cilantro, and crushed tortilla chips (optional) add the perfect garnish and crunch. Ready in just 25 minutes and served chilled, this layered salad is ideal for potlucks, family dinners, or anytime you want a fresh, colorful salad that’s as impressive as it is delicious. A must-try for fans of Mexican flavors, it’s a breeze to prepare and guaranteed to be a crowd-pleasing centerpiece!
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 2 cups Cherry tomatoes
- 1 cup Black beans (cooked or canned, drained and rinsed)
- 1 cup Sweet corn (cooked or canned, drained)
- 1 medium Red bell pepper, diced
- 1 large Avocado, diced
- 1 cup Cheddar cheese, shredded
- 1 cup Sour cream
- 1 cup Salsa
- 1 tablespoon Taco seasoning
- 2 stalks Green onions, sliced
- 0.25 cup Fresh cilantro, chopped
- 1 cup Tortilla chips, crushed (optional for topping)
Instructions
Wash and dry all produce.
Roughly chop the romaine lettuce into bite-sized pieces and arrange it evenly as the base layer in a large glass bowl or trifle dish.
Halve the cherry tomatoes and layer them evenly over the lettuce.
Add the black beans as the next layer, spreading them out evenly.
Follow with the sweet corn, creating another even layer.
Sprinkle the diced red bell pepper on top of the corn.
Add the diced avocado as the next layer, being sure to distribute it evenly.
Sprinkle the shredded cheddar cheese over the avocado layer.
In a small mixing bowl, combine the sour cream, salsa, and taco seasoning. Stir until smooth and well-combined.
Spread the dressing mixture evenly over the cheese layer, using a spatula to create a smooth layer.
Sprinkle the sliced green onions and chopped cilantro on top as a garnish.
If desired, top with crushed tortilla chips for added crunch and flavor.
Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld together.
Serve chilled, using a large spoon to scoop through all the layers for each serving. Enjoy!
Nutrition Facts
Calories |
2400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 3883 mg | 169% | |
| Total Carbohydrate | 232.6 g | 85% | |
| Dietary Fiber | 54.6 g | 195% | |
| Total Sugars | 51.2 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1480 mg | 114% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4323 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
