Description
This Layered Mexican Salad is a colorful and flavorful dish perfect for a light meal or a potluck gathering. With layers of fresh vegetables, creamy dressing, and a crunchy topping, it’s a satisfying and healthy option for any occasion.
Ingredients
Scale
For the Salad:
- 1 head romaine lettuce (chopped)
- 1 can (15 oz) black beans (rinsed and drained)
- 1 cup cherry tomatoes (halved)
- 1 cup frozen corn (thawed)
- 1 red bell pepper (diced)
- 1 avocado (diced)
- 1/2 cup red onion (thinly sliced)
- 1 cup shredded cheddar cheese
For the Dressing:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
For Garnish:
- Chopped cilantro
- Crushed tortilla chips
Instructions
- In a small bowl, prepare the dressing: Whisk together sour cream, mayonnaise, lime juice, chili powder, cumin, salt, and pepper. Set aside.
- Layer the salad: In a large trifle dish or clear bowl, add layers of romaine lettuce, black beans, cherry tomatoes, corn, red bell pepper, red onion, avocado, and cheddar cheese.
- Top with dressing: Spread the prepared dressing over the top layer, smoothing it with a spatula.
- Chill and serve: Cover and refrigerate for at least 30 minutes. Garnish with cilantro and tortilla chips before serving.
Notes
- To prevent browning, toss the avocado with a bit of lime juice before layering.
- You can add cooked taco-seasoned ground beef or shredded chicken for a heartier version.
- Use Greek yogurt instead of sour cream for a lighter dressing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6 g
- Sodium: 390 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 30 mg
