Tex-Mex Layered Salad
CATEGORIES
INGREDIENTS
  • Servings: 16
  • 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
  1. Place lettuce in a large salad bowl.
  2. Top with tomatoes.
  3. Combine the corn, beans and onions; spoon over tomatoes.
  4. Toss avocados with lime juice, cumin and chili powder.
  5. Stir in cilantro.
  6. Spoon over salad, spreading to sides of bowl. Garnish with olives, and cheese if desired.