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  • Layered Mexican Salad

    1 vote
    Layered Mexican Salad
    Prep: 20 min Servings: 12
    by Sunny Shin
    187 recipes
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    Ingredients

    • 1 small iceburg lettuce (or romaine lettuce), washed and cored
    • 1 jar (16 oz) salsa
    • 1 can (15 oz) black beans, rinsed and drained
    • 1 cup frozen corn, thawed and drained
    • 1 large english cucumber, halve into lenthwise, seeded and thinly sliced.
    • 1 can (2 1/4 oz) sliced black olives, drained
    • 1 large lemon
    • 3/4 cup nonfat mayonnaise
    • 3 tablespoons plain nonfat yogurt
    • 2 to 3 cloves garlic, minced
    • 1/2 cup (2 oz) shredded low-fat Cheddar cheese
    • 1 green onion, thinly sliced
    • 1/2 roma tomatoes, diced

    Directions

    1. Sliced lettuce leaves crosswise into 1/2 inch stripe.
    2. Place half of lettuce in large serving bowl.
    3. Layer salsa, beans, corn over lettuce.
    4. Place cucumber on top of corn; sprinkle with olive. Top with remaining lettuce.
    5. Grate lemon peel; blend with mayonnaise, yogury and garlic. Juice lemon; stir 3~4 tablespoons juice into dressing.
    6. Spread dressing evenly on top of salad.
    7. Sprinkle with cheese and green onion, Garnish with diced toamtoes.
    8. Cover salad and refregerate 2 hours or up to 1 day.

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