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LAYERED MEXICAN SALAD


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  • Author: Olivia
  • Total Time: 20 minutes
  • Yield: 8 servings 1x

Description

This Layered Mexican Salad is a colorful, zesty dish packed with fresh veggies, creamy avocado, and bold Mexican flavors. Perfect for potlucks, parties, or a fun family dinner!

Ingredients

Scale
  • Salad Layers:
    • 4 cups chopped romaine lettuce
    • 1 can (15 oz) black beans, rinsed and drained
    • 1 cup frozen corn, thawed (or canned corn, drained)
    • 1 cup cherry tomatoes, halved
    • 1 red bell pepper, diced
    • 1 cup shredded cheddar cheese
    • 1 large avocado, diced (tossed with 1 tsp lime juice to prevent browning)
    • 1/4 cup red onion, finely chopped
    • 1/4 cup fresh cilantro, chopped
  • Dressing:
    • 1/2 cup sour cream
    • 1/4 cup mayonnaise
    • 2 tbsp lime juice (about 1 lime)
    • 1 tsp chili powder
    • 1/2 tsp cumin
    • 1/2 tsp garlic powder
    • Salt and pepper to taste
  • Optional Topping:
    • 1 cup crushed tortilla chips

Instructions

  1. Prepare the Dressing: In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth. Set aside.
  2. Layer the Salad: In a large glass bowl or trifle dish (for presentation), layer ingredients in this order: romaine lettuce, black beans, corn, cherry tomatoes, red bell pepper, cheddar cheese, avocado, red onion, and cilantro. Spread each layer evenly.
  3. Add Dressing: Spoon the dressing over the top layer, spreading it to cover evenly. (For a lighter option, serve dressing on the side.)
  4. Top and Chill: Sprinkle crushed tortilla chips over the top just before serving for crunch. Cover and refrigerate for 30 minutes to let flavors meld (or serve immediately if preferred).
  5. Serve: Scoop into bowls, ensuring each serving gets a bit of every layer.

Notes

  • Customize with extras like grilled chicken, ground beef, or jalapeños for spice.
  • For a vegan version, use dairy-free sour cream and cheese alternatives.
  • Best served within 4 hours to keep chips crunchy; store leftovers without chips in the fridge for up to 2 days.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Salad, Side Dish
  • Method: No-cook
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 4g
  • Sodium: 420mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 6g
  • Protein: 9g
  • Cholesterol: 25mg