Mexican Fiesta Layered Salad
Bring vibrant flavors and bold textures to the table with this stunning Mexican Fiesta Layered Salad! Perfect for potlucks, parties, or weeknight dinners, this festive dish combines crisp romaine lettuce, hearty black beans, sweet corn, juicy cherry tomatoes, and creamy diced avocado for a colorful, nutrient-packed base. Layers of shredded cheddar cheese, zesty red onion, and crunchy crushed tortilla chips add the perfect balance of flavor and crunch, while a tangy homemade dressing made with sour cream, mayonnaise, lime juice, and taco seasoning ties it all together. Finished with a sprinkle of fresh cilantro, this salad is as visually stunning as it is delicious. Served in a clear glass bowl to highlight the vibrant layers, this no-cook, quick-prep recipe is ideal for a crowd. Whether as a side dish or a show-stopping centerpiece, this Mexican Fiesta Layered Salad is guaranteed to impress!
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 1 cup Black beans (canned, rinsed and drained)
- 1 cup Corn (fresh, canned, or frozen and thawed)
- 1 cup Cherry tomatoes (halved)
- 1 cup Shredded cheddar cheese
- 1 large Avocado (diced)
- 0.5 cup Red onion (finely diced)
- 1 cup Tortilla chips (crushed)
- 0.25 cup Fresh cilantro (chopped)
- 0.5 cup Sour cream
- 0.25 cup Mayonnaise
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Taco seasoning
Instructions
Prepare the dressing by whisking together sour cream, mayonnaise, lime juice, and taco seasoning in a small bowl. Set aside for later use.
In a clear glass bowl or trifle dish, layer the salad ingredients for a visually appealing presentation.
Start with the romaine lettuce as the base layer, evenly spreading it across the bottom of the bowl.
Add the black beans as the second layer, followed by the corn for the third layer.
Next, spread the halved cherry tomatoes as the fourth layer, and top it with a layer of shredded cheddar cheese.
Carefully place the diced avocado pieces evenly along the next layer, then add the finely diced red onion on top.
Sprinkle the crushed tortilla chips over the salad as the final layered topping.
Drizzle the prepared dressing over the top of the salad or serve it on the side for individual portions.
Garnish with freshly chopped cilantro for added flavor and color.
Serve immediately or refrigerate for up to 1 hour before serving to keep it fresh and crisp.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 576 mg | 25% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 7.9 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 793 mg | 17% | |
*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.
