Layered Tex Mex Salad with Creamy Lime Dressing
Bright, bold, and brimming with flavor, this Layered Tex Mex Salad with Creamy Lime Dressing is a crowd-pleasing masterpiece perfect for any occasion. Featuring vibrant layers of crisp romaine lettuce, juicy cherry tomatoes, hearty black beans, sweet corn, and diced red bell peppers, this salad is as colorful as it is nutritious. A sprinkling of shredded cheddar cheese and crunchy tortilla strips takes it to the next level, while the zesty homemade lime dressing—made with Greek yogurt, fresh lime juice, and a blend of spices—ties everything together with creamy, tangy perfection. Quick to prepare and served in a stunning glass dish for a show-stopping presentation, this make-ahead salad is ideal for summer parties, potlucks, or even a fun weeknight dinner. Whether enjoyed fresh or refrigerated for up to four hours, every bite delivers a satisfying mix of textures and bold Tex-Mex flavors!
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 1.5 cups Cherry tomatoes
- 1 cup Black beans (drained and rinsed)
- 1 cup Corn kernels (cooked)
- 1 cup Shredded cheddar cheese
- 1 medium Red bell pepper (diced)
- 3 stalks Green onions (sliced thinly)
- 1 cup Tortilla strips (store-bought or homemade)
- 0.5 cup Plain Greek yogurt
- 2 tablespoons Mayonnaise
- 2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Honey
- 0.5 teaspoon Cumin powder
- 0.25 teaspoon Chili powder
- 1 clove Garlic clove (minced)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and dry the romaine lettuce, then chop it into bite-sized pieces. Set it aside.
Halve the cherry tomatoes, drain and rinse the black beans, and cook or prepare the corn kernels if you haven't done so already.
Dice the red bell pepper and thinly slice the green onions.
In a medium mixing bowl, combine the plain Greek yogurt, mayonnaise, lime juice, honey, cumin powder, chili powder, minced garlic, salt, and black pepper. Stir well until the dressing is smooth and creamy. Adjust seasonings to taste, if needed.
Using a large glass serving bowl or trifle dish, begin layering the salad. Start with the chopped romaine lettuce at the bottom.
Add the cherry tomatoes as the next layer, followed by black beans, corn, diced red bell pepper, shredded cheddar cheese, and green onions. Reserve tortilla strips for the top layer.
Drizzle the prepared creamy lime dressing evenly over the layered vegetables and cheese.
Top the salad with tortilla strips for a crunchy finish just before serving.
Serve immediately, or refrigerate (without the tortilla strips) for up to 4 hours. Garnish with additional lime slices or cilantro if desired.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 499 mg | 22% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 8.4 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 686 mg | 15% | |
*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.
