Tex Mex 7 Layer Salad
Dive into bold flavors and vibrant colors with this Tex Mex 7 Layer Salad, a show-stopping dish that’s perfect for parties, potlucks, or summer gatherings. Layered with crisp romaine lettuce, hearty black beans, sweet corn, juicy cherry tomatoes, creamy avocado, sharp cheddar cheese, and tangy sliced scallions, this visually stunning salad is topped with a velvety taco-seasoned sour cream dressing for a zesty Tex-Mex twist. Finished with optional crushed tortilla chips and cilantro for a delightful crunch and freshness, this no-cook recipe comes together in just 20 minutes. Served in a glass bowl or trifle dish, this layered salad is as deliciously customizable as it is impressive—a true crowd-pleaser that’s as much a feast for the eyes as it is for the palate.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups Romaine lettuce
- 15 ounces Black beans (rinsed and drained)
- 1.5 cups Corn kernels (fresh, frozen, or canned and drained)
- 1 cup Cherry tomatoes (halved)
- 1 cup Shredded cheddar cheese
- 2 pieces Ripe avocado (diced)
- 4 pieces Scallions (green onions, thinly sliced)
- 1 cup Sour cream
- 0.5 cups Mayonnaise
- 1 tablespoon Taco seasoning
- 0.25 cup Cilantro leaves (optional, for garnish)
- 1 cup Tortilla chips (crushed, optional)
Instructions
Start by preparing the base of the salad. Rinse and chop the romaine lettuce into bite-sized pieces and arrange it evenly in the bottom of a large glass bowl or trifle dish.
Rinse and drain the black beans thoroughly, then sprinkle them in an even layer over the lettuce.
If using canned or frozen corn, ensure it is drained well or thawed. Evenly spread the corn kernels over the black beans layer.
Slice the cherry tomatoes into halves or quarters, depending on their size, and arrange them neatly on top of the corn layer.
Sprinkle the shredded cheddar cheese evenly over the tomato layer, creating a rich, flavorful layer.
Dice the ripe avocados and scatter them on top of the cheese, ensuring an even distribution.
Thinly slice the scallions and sprinkle them over the avocado layer for a mild onion flavor.
In a medium bowl, mix the sour cream, mayonnaise, and taco seasoning until smooth and well combined. Carefully spread this creamy dressing over the top of the layered ingredients using a spatula or the back of a spoon.
Optional: Garnish the top with fresh cilantro leaves and a sprinkle of crushed tortilla chips, if desired, for added texture and presentation.
Serve immediately, or cover the salad tightly with plastic wrap and refrigerate for up to 4 hours before serving. Use a large spoon to scoop through all layers when serving to get a bit of each ingredient in every bite.
Nutrition Facts
Calories |
3289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.3 g | 299% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 3624 mg | 158% | |
| Total Carbohydrate | 256.7 g | 93% | |
| Dietary Fiber | 60.8 g | 217% | |
| Total Sugars | 37.7 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1420 mg | 109% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4316 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.
