10 Layer Mexican Salad

Russ Myers

By
@Beegee1947

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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Comments:

Serves:

12 Servings

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

1
head romaine lettuce - washed, slice leaves into 1/2-inch strips, divided
1 c
salsa
1 can(s)
(15 ounce) black beans, rinsed and drained
1 c
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 c
mayonnaise
3 Tbsp
sour cream
3 clove
garlic, minced
1 c
(4 ounces) shredded cheddar cheese
2 to 4
green onions, thinly sliced

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy, Heirloom