Mexican Seven Layer Salad
Dive into the vibrant flavors of a **Mexican Seven Layer Salad**, a stunning and crowd-pleasing dish perfect for any gathering. This layered masterpiece starts with a refreshing base of crisp romaine lettuce and builds with colorful cherry tomatoes, protein-packed black beans, sweet corn kernels, crunchy red bell peppers, zesty green onions, and a generous sprinkling of shredded Mexican cheese blend. The creamy, tangy dressing—made with sour cream, mayonnaise, lime juice, and bold spices like cumin and chili powder—ties all the layers together beautifully. Topped with creamy avocado, fragrant cilantro, and crushed tortilla chips for an irresistible crunch, this no-cook salad is as easy to prepare as it is delicious. Serve it as a side dish or a standalone star, and bask in the compliments! Perfect for summer barbecues, potlucks, or Taco Tuesday, this layered salad is a feast for the eyes and the palate.
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Recipe Information
Ingredients
- 4 cups romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen and thawed)
- 1 medium red bell pepper, diced
- 3 stalks green onions, sliced
- 1 cup shredded Mexican cheese blend
- 1 cup sour cream
- 0.5 cup mayonnaise
- 1 large lime, juiced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.25 cup fresh cilantro, chopped
- 1 cup tortilla chips, crushed
- 1 large avocado, diced
Instructions
Wash and dry all fresh produce. Chop the romaine lettuce into bite-sized pieces and set aside.
Prepare the dressing: In a small bowl, combine sour cream, mayonnaise, lime juice, ground cumin, chili powder, and a pinch of salt. Mix until smooth and well combined. Set aside.
In a wide glass serving dish or a large bowl, layer the salad ingredients starting with the romaine lettuce as the base layer.
Add the halved cherry tomatoes evenly over the lettuce as the second layer.
Add the black beans next, spreading them out evenly as the third layer.
Layer the corn kernels over the beans for the fourth layer.
Add the diced red bell pepper for the fifth layer, followed by the sliced green onions for the sixth layer.
Sprinkle the shredded Mexican cheese blend evenly as the seventh layer.
Pour the prepared dressing over the top and gently spread it with a spatula to cover the salad without mixing.
Top the salad with diced avocado, chopped cilantro, and crushed tortilla chips for added texture and garnish.
Refrigerate for at least 15 minutes before serving to allow the flavors to meld together.
Serve chilled and enjoy!
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 377 mg | 16% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 7.5 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 254 mg | 20% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 659 mg | 14% | |
*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.
