Best 10 Layered Mexican Salad Recipes
In the realm of culinary delights, the layered Mexican salad stands out as a vibrant and flavorsome dish that tantalizes the taste buds and transports you to the vibrant streets of Mexico. It is a symphony of textures and tastes, where layers of crisp lettuce, juicy tomatoes, sweet corn, and savory beans come together in a harmonious blend. Topped with a tangy dressing that brings all the elements together, this layered salad is a fiesta in a bowl, perfect for any occasion. Embark on a culinary journey as we delve into the art of crafting this delectable dish, exploring variations and techniques to create a layered Mexican salad that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
MEXICAN LAYERED SALAD
Here's another popular dish I like to prepare in advance, adding the cheese and chips just before serving. It's a slightly different version of the traditional layered salad.-Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a 2-qt. trifle bowl or glass serving bowl, layer fresh vegetables and avocado. In a small bowl, mix mayonnaise, chiles and seasonings; spread over top. Sprinkle with chips and cheese.
Nutrition Facts : Calories 371 calories, Fat 35g fat (6g saturated fat), Cholesterol 18mg cholesterol, Sodium 325mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.
LAYERED MEXICAN PARTY SALAD
You're 30 minutes away from a fiesta of flavors in a big bowl of luscious layered salad.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
- Drain pasta; rinse with cold water. Shake to drain well. In medium bowl, stir together seasoning mix, oil, water and cumin. Stir in pasta, beans and corn.
- In 4-quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce and pasta mixture. Spread guacamole evenly over top. Sprinkle with cheese and tomatoes; top with olives.
- Just before serving, arrange chips around edge of bowl. Serve immediately, or refrigerate.
Nutrition Facts : Calories 300, Carbohydrate 36 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 7 g, Protein 9 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 5 g, TransFat 0 g
LAYERED MEXICAN CHICKEN SALAD
Time-saving shortcuts, like rotisserie chicken, prepared dressing, crunchy chips, and pre-shredded cheese, make this salad easy and quick. Fresh summer tomatoes add great color and taste.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In small bowl, mix dressing and taco seasoning mix.
- On large serving platter or individual serving plates, layer remaining ingredients except tomatoes. Drizzle with dressing. Sprinkle with tomatoes.
Nutrition Facts : Calories 590, Carbohydrate 35 g, Cholesterol 80 mg, Fat 4 1/2, Fiber 6 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 7 g, TransFat 0 g
MEXICAN FIESTA LAYERED SALAD
A tasty layered salad that will be sure to be a favourite, mild Mexican flavours with lots of crunch! The multiple layers are beautiful in a glass bowl, a crowd pleaser! Feel free to substitute whatever veggies you happen to have on hand!
Provided by Carol in Oz
Categories Potluck
Time 15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Layer and pack lettuce lightly into the bottom of a glass bowl.
- Continue layering with each ingredient finishing with the beans (they don't have to be Mexican flavoured!
- Mix sour cream and mayo with Taco seasoning and garlic, spread in an even layer over top your other layers right to the edge to seal everything.
- Top with cheese, then cooked crumbled bacon bits, green onions and optional olives and jalapeños.
- ENJOY!
LAYERED MEXICAN SALAD
An easy-to-assemble salad that explodes with fresh flavors!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 400, Carbohydrate 24 g, Cholesterol 0 mg, Fat 6, Fiber 6 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
LAYERED MEXICAN CHICKEN SALAD
Beautiful salad with a Mexican flare! Add a nice margarita and some Mexican music and you have a nice lunch or dinner entrée. Pillsbury cookbook.
Provided by Chef Decadent1
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, mix dressing and taco mix.
- On a large serving platter or individual serving pates, layer remaining ingredients except tomatoes. Drizzle with dressing. Sprinkle with cherry tomatoes that have been sliced in half.*.
- You can also top with olives and add a bit of canned corn if you like. I only use a portion of the can of black beans. Use as much as you prefer.
Nutrition Facts : Calories 445.8, Fat 33.2, SaturatedFat 9.7, Cholesterol 41.8, Sodium 617.9, Carbohydrate 22.3, Fiber 7.5, Sugar 2.7, Protein 15.1
MEXICAN LAYERED FRUIT SALAD
The authentic Mexican version uses cream and a sprinkling of pomegranate seeds. This version uses yogurt, coconut, and walnuts for color and crunch.
Provided by morgainegeiser
Categories Mexican
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Chill all fruit before preparing the salad. Cut the fruit and assemble the salad just before serving.
- Layer the fruits in the order listed. Spread the yogurt over the top of the salad. Sprinkle evenly with coconut and nuts. Drizzle with honey.
- Serve right away.
Nutrition Facts : Calories 132.8, Fat 1.8, SaturatedFat 0.7, Sodium 11.7, Carbohydrate 31.2, Fiber 4.3, Sugar 22.5, Protein 1.4
MEXICAN LAYERED SALAD
Steps:
- Prepare cornbread mix according to package directions, adding chiles. Cool and crumble. Process light mayonnaise and next 4 ingredients in a food processor or blender until smooth, stopping to scrape down sides. Layer a 4-quart bowl with half of shredded lettuce, half of crumbled cornbread, one-third of mayonnaise mixture, and half each of black beans, corn, shredded Cheddar cheese, and next 4 ingredients. Repeat layers. Top with remaining mayonnaise mixture and grilled chicken strips. Cover and chill 1 to 2 hours. Garnish, if desired. Note: Don't forget to buy the other ingredients that you'll need to make the cornbread.
LAYERED MEXICAN PARTY SALAD
You're 30 minutes away from a fiesta of flavors in a big bowl of luscious layered salad.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
- Drain pasta; rinse with cold water. Shake to drain well. In medium bowl, stir together seasoning mix, oil, water and cumin. Stir in pasta, beans and corn.
- In 4-quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce and pasta mixture. Spread guacamole evenly over top. Sprinkle with cheese and tomatoes; top with olives.
- Just before serving, arrange chips around edge of bowl. Serve immediately, or refrigerate.
Nutrition Facts : Calories 300, Carbohydrate 36 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 7 g, Protein 9 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 5 g, TransFat 0 g
LAYERED MEXICAN SALAD
An easy-to-assemble salad that explodes with fresh flavors!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 400, Carbohydrate 24 g, Cholesterol 0 mg, Fat 6, Fiber 6 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
Tips:
- To make a layered Mexican salad, start by layering refried beans, corn, and black beans in a large bowl or serving dish. - Next, add a layer of shredded lettuce, diced tomatoes, and sliced avocado. - Follow with a layer of shredded cheese, sour cream, and salsa. - Repeat the layers until you reach the top of the bowl or dish. - Serve immediately or chill for later. - For a more flavorful salad, use homemade refried beans, corn, and black beans. - To save time, use store-bought salsa and sour cream. - If you don't have any avocado on hand, you can substitute with diced cucumber or chopped cilantro. - For a vegetarian version of the salad, omit the chicken or beef. - For a vegan version of the salad, omit the chicken, beef, cheese, and sour cream.Conclusion:
Layered Mexican salad is a delicious and easy-to-make dish that is perfect for a party or potluck. It is also a healthy and filling meal that can be enjoyed for lunch or dinner. With its vibrant colors and flavors, layered Mexican salad is sure to be a hit with everyone who tries it.
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