TEX-MEX LAYERED SALAD

 

  • Cooking Time:
  • Servings: 16
  • Preparation Time:

Ingredients

  • 8 cups shredded iceberg lettuce
  • 3-1/2 cups cherry tomatoes, cut in half
  • 2 cans (Mexican corn, drained
  • 1 can ranch style beans, rinsed and drained
  • 1/2 cup thinly sliced green onions
  • 2 medium ripe avocados, peeled and cubed
  • 1 tbsp lime juice
  • DRESSING:
  • 1-1/2 cups mayonnaise
  • 1 cup chunky salsa
  • 2 tbsp lime juice
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1-1/4 cups chopped fresh cilantro
  • Sliced black olives and shredded mexican cheese, optional

Directions

  • Place lettuce in a large salad bowl.
  • Top with tomatoes.
  • Combine the corn, beans and onions; spoon over tomatoes.
  • Toss avocados with lime juice, cumin and chili powder.
  • Stir in cilantro.
  • Spoon over salad, spreading to sides of bowl. Garnish with olives, and cheese if desired.

Notes

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