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Tex-Mex Layered Salad

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Serves 16 | Prep Time | Cook Time

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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


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


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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