RECIPE: Layered Mexican Salad

annova914July 8, 2008

I just made this for tonight's dinner and it is delicious. I think you could substitute Italian parsley for the cilantro if you don't like cilantro. I made extra dressing thinking there wouldn't be enough but there was (so I'll use the delicious extra dressing on a tossed salad - it's very good). I used fresh corn which made the salad really refreshing on a hot night. Ann/VA

Layered Mexican Salad


¼ cup mayonnaise

¼ cup sour cream

¼ cup jarred salsa (I used mild picante)

2 T chopped fresh cilantro

2 tsps fresh lime juice


1 romaine heart, torn into bite sized pieces (about 4 cups)

½ small red onion, sliced thin

2 cups cherry tomatoes, halved (quartered if large)

1 cup fresh or frozen corn kernels

1 (16 oz) can black beans, drained and rinsed

2 ripe avocados, pitted, skinned and chopped

1-1/2 cups shredded sharp cheddar cheese (I used Mexican blend)

2 cups crushed tortilla chips

For the dressing: Whisk all ingredients in medium bowl.

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). Serves 6-8.

Source: CookÂs Country August/September 2008

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That sounds so good! Thanks for the recipe.

    Bookmark   July 8, 2008 at 11:59PM
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This DOES sound good. Thanks.

    Bookmark   July 9, 2008 at 8:43AM
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Sure sounds appealing to me (well, except for the avocadoes which I've never acquired a taste for.) Thanks for posting it. I'm going to save it.

    Bookmark   July 9, 2008 at 5:26PM
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This really sounds wonderful - I'll eat Ginger's share of the avocado and maybe add some shrimp for her, how does that sound. Thanks, Ann.

    Bookmark   July 9, 2008 at 5:48PM
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