↞ recipe box start page
Category: SALADS
Prep Time: Cook Time: Total Time:
You will need a large (at least 2 1/2-quart) serving bowl for this recipe. If using frozen corn, make sure to thaw and rinse it first.
Serves 6 to 8
Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup prepared salsa
2 tablespoons chopped fresh cilantro leaves
2 teaspoons lime juice
Salad
1 heart romaine lettuce , torn into bite-sized pieces (about 4 cups)
1/2 small red onion , sliced thin
2 cups cherry tomatoes , halved (quartered if large)
1 cup corn kernels , fresh or frozen (see note)
1 (16-ounce) can black beans , drained and rinsed
2 ripe avocados , pitted, skinned, and chopped
1 1/2 cups shredded sharp cheddar cheese
2 cups tortilla chips , crushed
1. For the dressing: Whisk all ingredients in medium bowl.
2. For the salad: Place lettuce in large serving bowl. Spread half of dressing over lettuce, then layer with onion, tomatoes, corn, beans, avocados, and cheese. Spread remaining dressing over salad. Sprinkle with tortilla chips. Serve. (Salad can be refrigerated for 1 day; reserve tortilla chips until just before serving.)
view more member recipes
Layered Mexican Salad
view my recipes
print
save
Category: SALADS
Prep Time: Cook Time: Total Time:
You will need a large (at least 2 1/2-quart) serving bowl for this recipe. If using frozen corn, make sure to thaw and rinse it first.
Serves 6 to 8
Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup prepared salsa
2 tablespoons chopped fresh cilantro leaves
2 teaspoons lime juice
Salad
1 heart romaine lettuce , torn into bite-sized pieces (about 4 cups)
1/2 small red onion , sliced thin
2 cups cherry tomatoes , halved (quartered if large)
1 cup corn kernels , fresh or frozen (see note)
1 (16-ounce) can black beans , drained and rinsed
2 ripe avocados , pitted, skinned, and chopped
1 1/2 cups shredded sharp cheddar cheese
2 cups tortilla chips , crushed
1. For the dressing: Whisk all ingredients in medium bowl.
2. For the salad: Place lettuce in large serving bowl. Spread half of dressing over lettuce, then layer with onion, tomatoes, corn, beans, avocados, and cheese. Spread remaining dressing over salad. Sprinkle with tortilla chips. Serve. (Salad can be refrigerated for 1 day; reserve tortilla chips until just before serving.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Mexican Layered Salad
by ICOOK2
4 cups torn romaine lettuce 1 large cucumber, peeled, halved and sliced 3 medium tomatoes, chopped 2 medium ripe avocados,peeled and sliced 2 large green peppers, chopped 1-1/2 cups mayonnaise 1
by ICOOK2
4 cups torn romaine lettuce 1 large cucumber, peeled, halved and sliced 3 medium tomatoes, chopped 2 medium ripe avocados,peeled and sliced 2 large green peppers, chopped 1-1/2 cups mayonnaise 1
Mexican Layered Dip
by suemunzlinger
refried beans salsa -strain some of the juices with your spoon to make it a little thicker favorite guacamole sour cream -sometimes I mix in part of a fiesta ranch dressing packet if I h
by suemunzlinger
refried beans salsa -strain some of the juices with your spoon to make it a little thicker favorite guacamole sour cream -sometimes I mix in part of a fiesta ranch dressing packet if I h
7 Layered Mexican Dip
by sgre52160
1 (15 oz) can refried beans 2 tbsp hot sauce Extra-virgin olive oil, for drizzling 4 scallions, cut into 1 inch pieces 1 (16 to 18 oz) jar green chili or tomatillo salsa 2 tbsp chopped cilan
by sgre52160
1 (15 oz) can refried beans 2 tbsp hot sauce Extra-virgin olive oil, for drizzling 4 scallions, cut into 1 inch pieces 1 (16 to 18 oz) jar green chili or tomatillo salsa 2 tbsp chopped cilan
Layered Mexican Cornbread
by sgre52160
1 cup all purpose cornmeal 1/2 cup all purpose flour 2 tbsp baking powder 2/3 cup milk 2 eggs 1/3 cup vegetable oil 1/2 cup chopped onion 1 cup cheddar cheese, grated 1 cup chopped j
by sgre52160
1 cup all purpose cornmeal 1/2 cup all purpose flour 2 tbsp baking powder 2/3 cup milk 2 eggs 1/3 cup vegetable oil 1/2 cup chopped onion 1 cup cheddar cheese, grated 1 cup chopped j
Mexican Layered Casserole
by sgre52160
1/4 cup water 1 onion and green bell pepper, chopped 1 clove garlic, minced 1 (15 oz) can black beans and kidney beans, drained and rinsed 1 1/2 cups frozen corn kernels 1 1/2 cups cooked brown
by sgre52160
1/4 cup water 1 onion and green bell pepper, chopped 1 clove garlic, minced 1 (15 oz) can black beans and kidney beans, drained and rinsed 1 1/2 cups frozen corn kernels 1 1/2 cups cooked brown
view more member recipes