Description
This vibrant Layered Mexican Salad is a colorful, no-cook dish perfect for a healthy lunch or light dinner. Combining fresh romaine, black beans, corn, peppers, tomatoes, avocado, and a creamy spiced dressing, it’s packed with flavor and nutrients. Topped with crunchy tortilla chips for texture, this salad is easy to prepare, gluten-free, and vegetarian-friendly, making it a versatile crowd-pleaser.
Ingredients
Scale
Salad Layers
- 1 head romaine lettuce, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup shredded cheddar or Mexican-blend cheese
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
Dressing
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
Optional Topping
- Crushed tortilla chips
Instructions
- Prepare the Salad Layers: In a clear trifle bowl or large glass bowl, begin by layering the chopped romaine lettuce evenly at the bottom. Follow this by layering black beans, then corn kernels, diced red bell pepper, halved cherry tomatoes, thinly sliced red onion, shredded cheese, diced avocado, and chopped fresh cilantro on top. Ensure each layer is even for a colorful presentation.
- Make the Dressing: In a small bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, lime juice, chili powder, cumin, and season with salt and pepper to taste. Mix until smooth and well combined.
- Dress the Salad: Spoon the prepared dressing evenly over the top layer of the salad in the bowl, spreading gently to cover the surface.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
- Serve: Just before serving, sprinkle crushed tortilla chips over the top if desired for added crunch. Serve the salad as layered for a stunning presentation or toss gently to combine flavors before serving.
Notes
- For extra protein, add shredded rotisserie chicken or grilled shrimp in one of the layers.
- Substitute Greek yogurt for sour cream for a lighter option.
- Serve individual portions in mason jars for convenient, attractive presentation and portion control.
- Ensure tortilla chips are gluten-free if serving to gluten-sensitive guests.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 25 mg
