Description
Mexican layered salad brings zesty flavors dancing through crisp vegetables and creamy textures. Colorful ingredients stack perfectly, creating a refreshing meal that delivers authentic southwestern excitement you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 2 cups grated cheddar cheese (or Mexican cheese blend)
- 1 cup corn (about 2 cobs grilled, or canned, drained)
- 1 (15 ounces) can black beans, rinsed and drained
- 2 cups grape tomatoes, halved
Vegetables and Additional Ingredients:
- 1 head romaine lettuce, washed and chopped (about 4 cups)
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 1 large avocado, diced
- 3.5 ounces package Santa Fe-style tortilla strips
Dressing:
- 1/2 cup crema Mexicana (or substitute sour cream)
- 1 tablespoon lime juice
- 1 tablespoon hot sauce (Cholula recommended) or 1 teaspoon taco seasoning
Instructions
- Craft a zesty dressing by whisking Crema Mexicana with tangy lime juice and spicy taco seasoning. Refrigerate until ready to use.
- Enhance corn’s flavor by brushing with olive oil, then roast at 400°F for 15-20 minutes until golden. Alternatively, use pre-cooked canned corn. Slice kernels off the cob if using fresh.
- Thoroughly rinse and chop romaine lettuce into crisp, uniform pieces. Dice tomatoes, bell peppers, and avocado with precision. Splash lime juice on avocado to maintain vibrant color.
- Select a transparent serving vessel to showcase the salad’s beautiful layers. Create a base with half the chopped romaine lettuce.
- Distribute black beans evenly over the lettuce foundation. Sprinkle a generous layer of shredded cheese across the beans.
- Add a colorful layer of diced tomatoes. Cover with remaining lettuce, creating a verdant second tier.
- Scatter roasted corn kernels and diced bell peppers across the top layer. Drizzle the prepared dressing generously, ensuring complete coverage.
- Artfully position avocado chunks around the salad’s perimeter. Garnish the center with crispy tortilla strips.
- Finish by scattering reserved corn, peppers, and tomatoes for a vibrant, appetizing presentation. Serve chilled and enjoy immediately.
Notes
- Customize heat levels by adjusting hot sauce or taco seasoning to suit personal spice preferences.
- Grill corn beforehand to develop deeper, smoky flavor that enhances overall salad complexity.
- Prevent avocado browning quickly by adding extra lime juice and keeping it near the dressing.
- Consider making this salad vegetarian by replacing cheese with plant-based alternatives or nutritional yeast for similar umami profile.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 371 kcal
- Sugar: 4 g
- Sodium: 375 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 40 mg