Tex-Mex Layered Salad


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Serves 16 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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.


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