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Easy Mexican Layered Salad Recipe for Any Gathering

Easy Mexican Layered Salad Recipe for Any Gathering

A colorful Mexican-style layered salad made with crisp vegetables, black beans, corn, taco-seasoned creamy dressing, cheese, olives, avocado, and fresh herbs. It serves 10–12 and is ideal for preparing ahead of a gathering.
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Prep Time 20 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Salad Layers
  • 8 cups Iceberg lettuce, chopped into bite-size pieces
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 15-ounce can Whole-kernel corn, drained
  • 2 medium tomatoes, about 2 cups Tomatoes, seeded and chopped
  • 1/2 cup Red onion, finely chopped
  • 1 medium Green bell pepper, chopped
Dressing
  • 1 cup Sour cream
  • 1 cup Mayonnaise
  • 1 packet, about 1 ounce Taco seasoning
Toppings
  • 1 cup Shredded cheddar or Mexican-blend cheese
  • 1/2 cup Sliced black olives
  • 2 ripe avocados Avocados, diced
  • 2-3 green onions Green onions, sliced
  • 1/4 cup, optional Fresh cilantro, chopped

Method
 

Step-by-Step
  1. Wash and thoroughly dry the lettuce and all vegetables. Chop the lettuce into bite-size pieces, seed and chop the tomatoes, finely chop the red onion, and chop the green bell pepper.
  2. In a small bowl, stir together the sour cream, mayonnaise, and taco seasoning until smooth. Refrigerate the dressing while you prepare the remaining salad ingredients.
  3. In a large clear serving bowl or 9-by-13-inch dish, layer the lettuce, black beans, corn, tomatoes, red onion, and green bell pepper in that order. Spread the taco-seasoned dressing over the vegetable layers.
  4. Sprinkle the shredded cheese and sliced black olives over the dressing. Cover the salad and refrigerate for at least 1 hour, or up to 4 hours depending on how firmly chilled you prefer it.
  5. Shortly before serving, add the diced avocado, sliced green onions, and optional chopped cilantro. Serve with a long-handled spoon so each portion includes several layers.

Notes

Drain and dry the beans, corn, and tomatoes well to help prevent a watery salad. Add avocado and any crunchy toppings shortly before serving for the best texture. Pinto beans, salsa, ranch dressing mixed with taco seasoning, cooked seasoned ground beef, shredded chicken, or crushed tortilla chips can be used as variations.