Best 7 Mexican Fiesta Layered Salad Recipes

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The Mexican Fiesta Layered Salad is a vibrant and flavorful dish that combines the zesty flavors of Mexican cuisine with the freshness of a classic layered salad. With its colorful layers of beans, corn, tomatoes, cheese, and a zesty dressing, this salad is sure to impress your taste buds and bring a festive touch to any occasion. Whether you're hosting a Cinco de Mayo fiesta or simply looking for a delicious and healthy side dish, this Mexican Fiesta Layered Salad is sure to be a hit.

Let's cook with our recipes!

LAYERED MEXICAN PARTY SALAD



Layered Mexican Party Salad image

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

1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
3 tablespoons water
2 tablespoons vegetable oil
1 teaspoon ground cumin
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (15.25 oz) whole kernel corn, drained
4 cups torn romaine lettuce
1 container (12 oz) refrigerated guacamole dip
1 1/2 cups finely shredded Mexican 4-cheese blend (6 oz)
3 plum (Roma) tomatoes, chopped
1 can (2 1/4 oz) sliced ripe olives, drained
3 cups nacho-flavored tortilla chips

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

MEXICAN FIESTA SALAD



Mexican Fiesta Salad image

"I was making a Mexican themed dinner one night last summer, and figured I'd make a salad with the fresh produce I had. I threw in anything that reminded me of Mexican food. Thankfully, it turned out, and the combination of salsa and ranch dressing is one we now use on sandwiches burgers and more, " writes Heather Byers from Pittsburgh, Pennsylvania.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

2 cups torn romaine
3/4 cup frozen corn, thawed
1/3 cup canned black beans, rinsed and drained
1 medium tomato, chopped
1 celery rib, chopped
1 medium carrot, thinly sliced
1/4 cup torn curly endive
1/3 cup salsa
2 tablespoons reduced-fat sour cream
2 tablespoons reduced-fat ranch salad dressing

Steps:

  • In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 100 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

MEXICAN LAYERED SALAD



Mexican Layered Salad image

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

4 cups torn romaine
1 medium red onion, thinly sliced, optional
1 large cucumber, halved and sliced
3 medium tomatoes, chopped
2 medium ripe avocados, sliced or cut into 1/2-in. chunks
1 each large green and sweet red pepper, chopped or sliced
1-1/2 cups mayonnaise
1/4 cup canned chopped green chiles
2 teaspoons chili powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese

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.

MEXICAN FIESTA LAYERED SALAD



Mexican Fiesta Layered Salad image

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

2 cups romaine lettuce
1 cup bean sprouts
1/2 cup yellow pepper, diced
1 -2 cup chopped snow peas
3 tomatoes, seeded and diced
310 g sweet whole kernel corn, drained
4 hard-boiled eggs, sliced (I sprinkled this layer with garlic salt)
420 g mexican style beans, drained
1 cup sour cream
1 cup mayonnaise
1 garlic clove
35 g taco seasoning, dry mix
1 1/2 cups cheddar cheese
1 cup sliced spring onion
1/2 cup cooked bacon bits
sliced jalapeno, and (optional)
spanish black olives (optional)

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!

SIMPLE LAYERED FIESTA SALAD



Simple Layered Fiesta Salad image

Beat the clock with this simple, yet filling, layered salad that turns any occasion into a veritable fiesta.

Provided by My Food and Family

Categories     Side Dish Recipes

Time 10m

Yield 4 servings, 2 cups each

Number Of Ingredients 8

6 cups loosely packed torn romaine lettuce
1 can (15.5 oz.) black beans, rinsed
1 cup frozen corn, thawed, drained
1-1/2 cups chopped cooked chicken
1/2 cup TACO BELL® Thick & Chunky Salsa
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/2 cup KRAFT Buttermilk Ranch Dressing
1 cup broken tortilla chips

Steps:

  • Layer all ingredients except dressing and chips in large bowl.
  • Drizzle dressing over salad; top with chips.

Nutrition Facts : Calories 510, Fat 27 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 80 mg, Sodium 890 mg, Carbohydrate 37 g, Fiber 9 g, Sugar 5 g, Protein 31 g

MEXICAN FIESTA PASTA SALAD



Mexican Fiesta Pasta Salad image

Your family and friends will love this zesty pasta salad. A surprising change from traditional pasta salads. Ole!

Provided by JOSLYN H.

Categories     Salad     100+ Pasta Salad Recipes     Rotini Pasta Salad Recipes

Time 2h30m

Yield 16

Number Of Ingredients 14

1 (16 ounce) package dried rotini pasta
1 ½ cups medium chunky salsa
1 cup mayonnaise
½ cup sour cream
1 (16 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn with red and green peppers, drained
½ cup chopped red bell pepper
2 green onions, sliced thin
1 (4.25 ounce) can sliced black olives, drained
½ teaspoon garlic powder
½ teaspoon ground cumin, or to taste
½ teaspoon dried cilantro, or to taste
1 teaspoon salt
ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly.
  • Whisk the salsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green onions, black olives, garlic powder, cumin, cilantro, salt, and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.

Nutrition Facts : Calories 272.4 calories, Carbohydrate 31.6 g, Cholesterol 8.4 mg, Fat 14 g, Fiber 4.1 g, Protein 6.5 g, SaturatedFat 2.8 g, Sodium 615.1 mg, Sugar 2.1 g

LAYERED MEXICAN SALAD



Layered Mexican Salad image

This is a delightful salad and the dressing is made with an avocado base, sour cream, green chilies, milk and minced garlic. It adds a zesty flavor without being too spicy for those who don't care for overpowering spicy taste. Cooking time is the chill time (2-24 hours)

Provided by OceanLuvinGranny

Categories     Beans

Time 2h10m

Yield 1 salad, 8 serving(s)

Number Of Ingredients 17

1 (15 ounce) can pinto beans, rinsed and drained
4 cups shredded iceberg lettuce
1 large tomatoes, chopped
1 1/2 cups Mexican blend cheese, shredded
1/2 cup sliced black olives
1/2 cup sliced green onion
6 ounces frozen avocado dip, thawed
1/2 cup sour cream
1 (4 ounce) can diced green chilies (I used mild)
1 tablespoon milk
1 1/2 teaspoons minced garlic (Can use more if you prefer. I used the jar kind)
2 cups coarsely crushed lay's Fritos corn chips (can use more if you desire)
1 1/2 cups alfalfa sprouts (to your taste)
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can can whole kernel corn, drained
1 (15 ounce) can can refried beans
4 hard-boiled eggs

Steps:

  • Layer in a glass large salad bowl: pinto beans, bean sprouts, tomatoes, sliced eggs, green onion, corn, garbanzo beans, olives, cheese.
  • Add anything else you choose for your salad.
  • Make Dressing: In a bowl, stir together avocado dip thawed, sour cream, green chilies, garlic and milk.
  • Put more cheese on top of salad and then spread dressing over top so that an edge of the cheese shows.
  • Cover with plastic wrap and chill 2 hours-24 hours. Serve on a bed of coarsely crushed Fritos.
  • Garnish top with 1 tablespoons chopped tomato, 1 teaspoons of sliced black olives and a sprinkle of green onion.

Nutrition Facts : Calories 417.7, Fat 16.2, SaturatedFat 7.8, Cholesterol 127, Sodium 1135.8, Carbohydrate 50.1, Fiber 12.3, Sugar 5.6, Protein 21.6

Tips:

  • Choose fresh, ripe ingredients for the best flavor.
  • Use a variety of colors and textures in your salad to make it visually appealing.
  • Don't be afraid to experiment with different ingredients and flavors.
  • Make sure to drain the black beans and corn well before adding them to the salad.
  • If you don't have sour cream, you can use plain yogurt or guacamole as a substitute.
  • Serve the salad immediately or store it in the refrigerator for up to 24 hours.

Conclusion:

The Mexican Fiesta Layered Salad is a delicious and easy-to-make dish that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and healthy meal, give this salad a try. You won't be disappointed!

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