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Seven-Layer Mexican-Style Salad
Recipes
Seven-Layer Mexican-Style Salad
6 servings
15 minutes total

Ingredients

  • ½ bunch fresh cilantro
  • 1 (15 oz) can reduced-sodium black beans
  • 1 cup corn kernels
  • ½ cup mayonnaise
  • ½ cup mild salsa
  • 2 teaspoons salt-free southwest seasoning (or chili powder)
  • 10 oz bag chopped hearts of romaine (6 cups)
  • 8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
  • ½ cup sliced green olives with pimientos
  • 2 cups shredded Mexican (or cheddar) cheese
  • 1 cup cheese flavored corn chips, lightly crushed (optional)

Steps

    1. Coarsely chop cilantro (½ cup); drain and rinse beans. Drain corn if needed. Combine in small bowl: mayonnaise, salsa, seasoning, and cilantro until blended; set aside.
    2. Layer salad in large serving bowl in this order: lettuce, beans, tomato trinity, corn, olives, and cheese. Top salad with dressing and crushed corn chips (if desired). Toss when ready to serve.

Amount per ⅙ recipe serving: Calories 360, Total Fat 27g, Sat Fat 8g, Trans Fat 0g, Chol 40mg, Sodium 760mg, Total Carb 19g, Fiber 2g, Sugars 4g, Protein 11g, Calc 20%, Vitamin A 0%, Vitamin C 0%, Iron 10%