Description
A vibrant and delicious Layered Mexican Salad featuring fresh vegetables, black beans, corn, and a zesty creamy dressing. Perfect for gatherings or a quick, nutritious meal, this salad is packed with colorful layers and topped with crunchy tortilla chips for texture.
Ingredients
Scale
Salad Layers
- 4 cups chopped romaine lettuce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn, thawed (or canned corn, drained)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 cup shredded cheddar cheese
- 1 large avocado, diced (tossed with 1 tsp lime juice to prevent browning)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
Dressing
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp lime juice (about 1 lime)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
Optional Topping
- 1 cup crushed tortilla chips
Instructions
- Prepare the Dressing: In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth. Set aside.
- Layer the Salad: In a large glass bowl or trifle dish for presentation, layer the ingredients in this order: romaine lettuce, black beans, corn, cherry tomatoes, red bell pepper, shredded cheddar cheese, avocado tossed with lime juice, finely chopped red onion, and fresh cilantro. Spread each layer evenly to create a beautiful visual effect.
- Add Dressing: Spoon the prepared dressing over the top layer and spread evenly to cover. For a lighter option, serve the dressing on the side.
- Top and Chill: Sprinkle crushed tortilla chips over the top just before serving to add crunch. Cover the salad and refrigerate for 30 minutes to allow the flavors to meld, or serve immediately if preferred.
- Serve: Scoop the salad into individual bowls, making sure each serving contains a bit of every delicious layer.
Notes
- To prevent the avocado from browning, toss it with lime juice immediately after dicing.
- The salad can be made ahead and refrigerated for up to 1 day, but add tortilla chips just before serving to maintain their crunch.
- For a vegan version, substitute sour cream and mayonnaise with vegan alternatives and skip the cheddar cheese or use a vegan cheese substitute.
- Adjust the chili powder and cumin in the dressing to taste for desired spice level.
- This recipe is great for meal prep and can be doubled for larger gatherings.
