Description
This Layered Mexican Salad is a colorful and flavorful dish perfect for parties or potlucks. Layers of black beans, corn, avocado, and more are topped with a zesty lime dressing and crunchy tortilla strips.
Ingredients
Scale
Salad:
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1 red bell pepper, diced
- 1 avocado, diced and tossed with lime juice
- 1/4 cup chopped red onion
- 1 cup shredded cheddar or Mexican blend cheese
- 2 cups shredded romaine or iceberg lettuce
Dressing:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
Garnish:
- Chopped fresh cilantro for garnish
- Tortilla strips or crushed chips for topping (optional)
Instructions
- Dressing: In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, cumin, salt, and pepper. Set aside.
- Layering: In a clear glass bowl, layer salad ingredients in the order of black beans, cherry tomatoes, corn, bell pepper, red onion, avocado, cheese, and lettuce.
- Finishing: Spread the prepared dressing over the top layer of lettuce. Garnish with cilantro and tortilla strips. Refrigerate for at least 30 minutes before serving.
Notes
- You can prepare this salad up to 6 hours in advance, adding avocado and chips just before serving.
- For added protein, include a layer of grilled chicken or taco-seasoned ground beef.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 5 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
