Description
This Layered Mexican Salad is a colorful and flavorful no-cook dish perfect for parties or casual meals. It features layers of black beans, corn, fresh vegetables, cheese, and a zesty creamy dressing, all chilled to blend the vibrant flavors together.
Ingredients
Salad Ingredients
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 red onion, thinly sliced
- 2 cups shredded romaine or iceberg lettuce
- 1 cup shredded cheddar or Mexican blend cheese
- 1/4 cup chopped cilantro
Dressing Ingredients
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Prepare the dressing: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, salt, and pepper until smooth and well combined.
- Layer the salad: In a large clear bowl or trifle dish, carefully layer the ingredients in the following order: black beans first, then corn, followed by chopped red bell pepper, halved cherry tomatoes, thinly sliced red onion, diced avocado, shredded lettuce, and finally the shredded cheese on top.
- Add dressing and garnish: Spread the prepared creamy dressing evenly over the top layer of cheese. Sprinkle the chopped cilantro on top as a fresh garnish.
- Chill and serve: Cover the salad with plastic wrap and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully. Serve cold for a refreshing and vibrant salad experience.
Notes
- Prepare the salad up to 4 hours before serving for maximum flavor infusion.
- For extra crunch, sprinkle crushed tortilla chips on top just before serving.
- Optional protein additions include cooked ground beef, shredded chicken, or taco-seasoned tofu to make it more filling.
