Layered Mexican Salad

An easy-to-assemble salad that explodes with fresh flavors!


6 servings (about 1 cup each)

Salad Ingredients

1 1/2 cups shredded iceberg lettuce
1/3 cup chopped green bell pepper
2 cups black bean salsa
3/4 cup whole kernel corn
1 medium avocado, sliced

Lime Vinaigrette Ingredients

3/4 teaspoon grated lime peel
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1 clove garlic, crushed
3/4 cup olive or vegetable oil


In medium bowl, layer lettuce, bell pepper, 1 1/4 cups of the salsa and the corn. Top with remaining 3/4 cup salsa and the avocado.

In food processor or blender, process all vinaigrette ingredients except oil until mixed. Gradually pour in oil, processing until thick. Serve vinaigrette with salad.

Additional Information

Purchased black bean salsa adds a lot of character to this salad without extra work! Look for it near the dips in the dairy or snack chip section or in the deli of your grocery store.

For a special presentation, instead of layering the salad in a bowl, arrange the salad ingredients on individual plates and serve with the vinaigrette on the side.

skip the shredding. Buy already-shredded lettuce in the salad section of your grocery store.

Nutritional Information

1 Serving: Calories 400 (Calories from Fat 295); Total Fat 33 g (Saturated Fat 5 g); Cholesterol 0 mg; Sodium 480 mg; Total Carbohydrate 24 g (Dietary Fiber 6 g); Protein 7 g

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