10 layer mexican salad
(1 rating)
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
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1head romaine lettuce - washed, slice leaves into 1/2-inch strips, divided
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1 csalsa
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1 can(15 ounce) black beans, rinsed and drained
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1 cwhole kernel corn - canned (drained) or frozen (thawed)
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1 lgcucumber, halved lengthwise, seeded and thinly sliced
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1 can(2.25 ounce) sliced olives, drained
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1 lglemon, grated (zest) and juiced
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3/4 cmayonnaise
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3 Tbspsour cream
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3 clovegarlic, minced
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1 c(4 ounces) shredded cheddar cheese
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2 to 4green onions, thinly sliced
How To Make 10 layer mexican salad
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1Layer 1: Place half of the romaine lettuce in large serving bowl. Layer 2: Salsa Layer 3. Beans
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2Layer 4: Corn Layer 5: Cucumber Layer 6: Olives
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3Layer 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
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4Layer 10: Green onion Cover and refrigerate for at least 2 hours or up to one day.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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