Name: Layered Mexican Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: Dressing: ½ cup Crema Mexicana (or substitute with sour cream for a tangy twist); 1 tbsp lime juice (freshly squeezed is best); 1 tbsp hot sauce (I love Cholula for its flavor) or 1 tsp taco seasoning; Salad: 1 cup corn (about 2 cobs grilled, or you can use canned corn, drained); 1 head romaine lettuce, washed and chopped (about 4 cups); 1 (15 oz) can black beans, rinsed and drained; 2 cups grated cheddar cheese (or a Mexican cheese blend for extra flavor); 2 cups grape tomatoes, halved; 1 orange bell pepper, diced; 1 yellow bell pepper, diced; 1 large avocado, diced (don’t forget to toss it with lime juice to keep it fresh); 3.5 oz package Santa Fe-style tortilla strips; Optional Add-ons: Chopped cilantro for a fresh herb kick; Jalapeños for a spicy touch; Grilled chicken or shrimp for added protein; Black olives for a briny flavor; Radishes for a crunchy texture

Description

Layered Mexican Salad Recipe. This vibrant salad is like a fiesta in a bowl, bursting with colors and flavors that dance on your palate. I remember the first time I made it for a family gathering. The moment I placed the trifle bowl on the table, everyone’s eyes lit up. It was as if I had unveiled a treasure!

Ingredients

Scale

Dressing:
- ½ cup Crema Mexicana (or substitute with sour cream for a tangy twist)
- 1 tbsp lime juice (freshly squeezed is best)
- 1 tbsp hot sauce (I love Cholula for its flavor) or 1 tsp taco seasoning
Salad:
- 1 cup corn (about 2 cobs grilled, or you can use canned corn, drained)
- 1 head romaine lettuce, washed and chopped (about 4 cups)
- 1 (15 oz) can black beans, rinsed and drained
- 2 cups grated cheddar cheese (or a Mexican cheese blend for extra flavor)
- 2 cups grape tomatoes, halved
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 1 large avocado, diced (don’t forget to toss it with lime juice to keep it fresh)
- 3.5 oz package Santa Fe-style tortilla strips
Optional Add-ons:
- Chopped cilantro for a fresh herb kick
- Jalapeños for a spicy touch
- Grilled chicken or shrimp for added protein
- Black olives for a briny flavor
- Radishes for a crunchy texture

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Instructions

Prepare the base layer by washing and chopping the romaine lettuce.
Add the protein layer by rinsing and draining the black beans, then layer them over the romaine.
Layer the vegetables starting with the grated cheese, followed by halved grape tomatoes, diced bell peppers, and corn.
Create the dressing by whisking together Crema Mexicana, lime juice, and hot sauce or taco seasoning.
Assemble the salad by layering the ingredients in a clear bowl, starting with romaine, then black beans, cheese, tomatoes, remaining lettuce, bell peppers, corn, and drizzle the dressing on top.

Notes

Freshness is key; use the freshest ingredients available.
You can prepare the dressing and chop the vegetables a day in advance.
Be gentle when layering to maintain distinct layers.
Adjust the dressing ingredients to suit your taste.
This salad is perfect for sharing, but can be halved for smaller gatherings.

Prep Time: 20 minutes
Cook Time: 20 minutes (if grilling corn)
Category: Salad
Method: Layering
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 4 grams
Sodium: 500 mg
Fat: 18 grams
Saturated Fat: 8 grams
Carbohydrates: 30 grams
Fiber: 8 grams
Protein: 12 grams