10 layer mexican salad

Name: 10 Layer Mexican Salad
Prep time: 20 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 - head romaine lettuce - washed, slice leaves into 1/2-inch strips, divided; 1 cup(s) salsa; 1 can(s) (15 ounce) black beans, rinsed and drained; 1 cup(s) whole kernel corn - canned (drained) or frozen (thawed); 1 large cucumber, halved lengthwise, seeded and thinly sliced; 1 can(s) (2.25 ounce) sliced olives, drained; 1 large lemon, grated (zest) and juiced; 3/4 cup(s) mayonnaise; 3 tablespoon(s) sour cream; 3 clove(s) garlic, minced; 1 cup(s) (4 ounces) shredded cheddar cheese; 2 to 4 - green onions, thinly sliced

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

This salad is super! My family went wild with this. You may choose to sprinkle crushed red pepper between black beans and corn and again on the top to counter blandness! Serve with your favorite corn chips

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(1 rating)

yield 12 Servings

prep time 20 Min

method No-Cook or Other

Ingredients For 10 layer mexican salad

1

head romaine lettuce - washed, slice leaves into 1/2-inch strips, divided
1 c

salsa
1 can

(15 ounce) black beans, rinsed and drained
1 c

whole kernel corn - canned (drained) or frozen (thawed)
1 lg

cucumber, halved lengthwise, seeded and thinly sliced
1 can

(2.25 ounce) sliced olives, drained
1 lg

lemon, grated (zest) and juiced
3/4 c

mayonnaise
3 Tbsp

sour cream
3 clove

garlic, minced
1 c

(4 ounces) shredded cheddar cheese
2 to 4

green onions, thinly sliced

How To Make 10 layer mexican salad

1
Layer 1: Place half of the romaine lettuce in large serving bowl. Layer 2: Salsa Layer 3. Beans

2
Layer 4: Corn Layer 5: Cucumber Layer 6: Olives
3
Layer 7: Remaining lettuce Layer 8: In small bowl stir together lemon zest (grated peel), 3 to 4 Tablespoons fresh lemon juice, mayonnaise, sour cream and garlic. Pour evenly over top of salad. Layer 9: Cheese
4
Layer 10: Green onion Cover and refrigerate for at least 2 hours or up to one day.
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