Description
Mexican flavors dance in this Layered Mexican Salad, creating a colorful feast for hungry palates. Crisp ingredients stack beautifully, promising a refreshing blend of textures that you will savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 head iceberg lettuce, chopped
- 1 pound ground beef
- 2 cups shredded cheddar cheese
Vegetables and Toppings:
- 1 can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- ½ cup green onions, chopped
- ½ cup black olives, sliced
Dressing and Seasonings:
- 1 cup sour cream
- ½ cup salsa
- 2 tablespoons taco seasoning
- ¼ cup fresh cilantro, chopped
Instructions
- Craft a zesty dressing by whisking crema mexicana with tangy lime juice and a hint of spicy hot sauce or taco seasoning. Allow the mixture to meld while preparing other components.
- Elevate corn’s flavor by brushing with olive oil, then roasting on a grill until lightly charred. Alternatively, use canned corn. Carefully slice kernels from cobs once cooled.
- Meticulously wash and chop crisp romaine lettuce into bite-sized pieces. Dice ripe tomatoes and colorful bell peppers with precision.
- Protect freshly cubed avocado by gently tossing with lime juice to prevent discoloration.
- Select a transparent serving vessel to showcase the vibrant layers of this mexican-inspired salad.
- Construct the first stratum with half of the prepared romaine, creating a verdant foundation.
- Distribute a uniform layer of protein-rich black beans directly atop the lettuce.
- Generously sprinkle grated cheese, allowing it to nestle between the beans and vegetables.
- Carefully add a layer of vibrant diced tomatoes for a burst of color and freshness.
- Complete the vegetable layers by adding the remaining romaine lettuce.
- Artfully distribute roasted corn kernels and diced bell peppers across the top, reserving a small portion for final garnish.
- Drizzle the prepared dressing evenly, ensuring each layer receives a flavor boost.
- Arrange avocado chunks around the perimeter, creating an elegant border.
- Strategically place crisp tortilla strips in the center for added texture.
- Finish by scattering reserved tomatoes, peppers, and corn over the top, creating a visually stunning presentation.
- Serve immediately to maintain the salad’s crisp texture and vibrant flavors.
Notes
- Toast corn for extra smoky flavor by grilling or using a dry skillet to enhance natural sweetness.
- Select ripe avocados with slight give when pressed to ensure creamy texture and rich taste.
- Customize salad layers by substituting beans with quinoa for gluten-free protein alternative.
- Chill serving bowl beforehand to maintain crisp vegetable textures and keep salad refreshingly cool.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 20 mg