Layered Mexican Salad
From littlesponger 15 years ago
- - to make
- Serves 12
I serve this salad at my daughter's baby shower. It was wonderful dish to round out her event.
Ingredients
- 1 small iceburg lettuce (or romaine lettuce), washed and cored shopping list
- 1 jar (16 oz) salsa shopping list
- 1 can (15 oz) black beans, rinsed and drained shopping list
- 1 cup frozen corn, thawed and drained shopping list
- 1 large english cucumber, halve into lenthwise, seeded and thinly sliced. shopping list
- 1 can (2 1/4 oz) sliced black olives, drained shopping list
- 1 large lemon shopping list
- 3/4 cup nonfat mayonnaise shopping list
- 3 tablespoons plain nonfat yogurt shopping list
- 2 to 3 cloves garlic, minced shopping list
- 1/2 cup (2 oz) shredded low-fat cheddar cheese shopping list
- 1 green onion, thinly sliced shopping list
- 1/2 roma tomatoes, diced shopping list
How to make it
- Sliced lettuce leaves crosswise into 1/2 inch stripe.
- Place half of lettuce in large serving bowl.
- Layer salsa, beans, corn over lettuce.
- Place cucumber on top of corn; sprinkle with olive. Top with remaining lettuce.
- Grate lemon peel; blend with mayonnaise, yogury and garlic. Juice lemon; stir 3~4 tablespoons juice into dressing.
- Spread dressing evenly on top of salad.
- Sprinkle with cheese and green onion, Garnish with diced toamtoes.
- Cover salad and refregerate 2 hours or up to 1 day.
The Rating
Reviewed by 5 people-
This is very good.
Hi 5.
ED
spinach1948
in Dorchester-Boston loved it
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Yum Yum! A veggie delight, WOW!
txbackyardcook
in FORT WORTH loved it
Reviews & Comments 2
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