If you love bold flavors, fresh ingredients, and a dish that looks as good as it tastes, this Layered Mexican Salad is for you! It’s got everything—crisp lettuce, juicy tomatoes, creamy avocado, crunchy tortilla strips, and a zesty dressing that ties it all together. This salad isn’t just a side dish; it’s a star on its own. Perfect for meal prep, potlucks, or whenever you’re craving a fresh, vibrant meal with a little Tex-Mex flair!
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Why You’ll Love Layered Mexican Salad
Visually Stunning: The beautiful layers make it perfect for serving at parties.
Packed with Flavor: A balance of creamy, crunchy, and zesty in every bite.
Quick & Easy: Simple ingredients come together in no time.
Make-Ahead Friendly: Stays fresh and crisp for hours, making it ideal for gatherings.
Customizable: Add your favorite toppings or adjust the spice level to your liking.
Ingredients in Layered Mexican Salad
Romaine Lettuce: The crisp, fresh base of the salad.
Black Beans: Adds a hearty, protein-packed bite.
Corn Kernels: Sweet and juicy, balancing the savory flavors.
Cherry Tomatoes: Bursting with freshness and a slight tang.
Red Onion: Adds a pop of color and a mild crunch.
Avocado: Creamy and rich—every good Mexican salad needs it!
Cheddar Cheese: Shredded and perfectly melty when mixed in.
Tortilla Strips: Crunchy, salty, and so satisfying.
Cilantro: Bright, herby, and essential for that authentic flavor.
Sour Cream & Mayonnaise: Blended into a creamy, tangy dressing.
Lime Juice: Adds a fresh, zesty kick.
Taco Seasoning: The secret ingredient for bold Mexican flavor.
Jalapeños (Optional): For those who like a little extra heat.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
How to Make Layered Mexican Salad
Prepare the Dressing: In a bowl, whisk together sour cream, mayonnaise, lime juice, and taco seasoning until smooth.
Layer the Lettuce: Start by adding a thick layer of chopped romaine lettuce to a large glass bowl or serving dish.
Add the Beans & Corn: Spread black beans evenly over the lettuce, followed by a layer of sweet corn.
Add the Veggies: Scatter cherry tomatoes, sliced red onions, and diced avocado over the top.
Sprinkle the Cheese: Generously sprinkle shredded cheddar cheese over the salad.
Top with Crunchy Tortilla Strips: Just before serving, add a handful of crispy tortilla strips for the perfect crunch.
Drizzle the Dressing: Pour the creamy dressing over the top or serve it on the side.
Garnish & Serve: Finish with fresh cilantro and jalapeños if you like it spicy!
How to Serve Layered Mexican Salad
As a Main Dish: Add grilled chicken, shrimp, or seasoned ground beef for extra protein.
With a Side of Chips & Salsa: Perfect for dipping and scooping!
In a Wrap or Taco Shell: Turn it into a delicious handheld meal.
With Extra Toppings: Sour cream, guacamole, or salsa take it to the next level.
Additional Tips
Make It Lighter: Use Greek yogurt instead of sour cream in the dressing.
Keep It Crunchy: Add tortilla strips right before serving to maintain their crispness.
Meal Prep Friendly: Assemble the salad in layers and store the dressing separately.
Add More Spice: Mix in cayenne pepper or hot sauce for an extra kick.
Storage: Best eaten fresh, but leftovers can be stored in an airtight container for up to 24 hours.
FAQ
Q1: Can I make this salad ahead of time?
A1: Yes! Just layer everything except the dressing and tortilla strips. Add them right before serving.
Q2: What’s the best cheese to use?
A2: Cheddar is great, but Pepper Jack or Cotija cheese work beautifully too.
Q3: Can I use canned corn instead of fresh?
A3: Absolutely! Just drain it well before adding.
Q4: How do I keep avocado from browning?
A4: Squeeze extra lime juice over it to slow oxidation.
Q5: What proteins go well with this salad?
A5: Grilled chicken, steak, shrimp, or even tofu are all delicious additions.
Q6: Can I use a different dressing?
A6: Yes! A chipotle ranch or a simple lime vinaigrette would also taste amazing.
Q7: How do I make this salad vegan?
A7: Use dairy-free cheese and swap the dressing for a lime-based vinaigrette.
Q8: What’s the best way to mix the salad?
A8: Use tongs and gently toss from the bottom up to keep the layers intact.
Q9: Can I add rice or quinoa for more substance?
A9: Definitely! A layer of cooked rice or quinoa makes it even heartier.
Q10: How long will leftovers last?
A10: Best eaten the same day, but can be stored for 24 hours if refrigerated.
Final Thoughts
This Layered Mexican Salad is fresh, flavorful, and perfect for any occasion! Whether you’re meal prepping, bringing a dish to a potluck, or just craving something light yet satisfying, this salad is sure to impress. Give it a try—you’ll love every crunchy, creamy, and zesty bite!
Print
Layered Mexican Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 10 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Description
Layered Mexican Salad is packed with crisp romaine, fresh veggies, hearty black beans, and crunchy tortilla strips, all topped with a zesty crema dressing. It’s the perfect taco salad recipe for a fresh and flavorful meal! Great for potlucks, meal prep, or a quick and easy dinner.
Ingredients
Instructions
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Prepare the Dressing:
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In a small bowl, whisk together Crema Mexicana, lime juice, and hot sauce/taco seasoning. Set aside.
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Grill the Corn (Optional):
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For added flavor, rub 2 ears of corn with olive oil, salt, and pepper and grill for about 20 minutes.
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Trim kernels from the cobs and set aside. (Alternatively, use canned, drained corn.)
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Prep the Vegetables:
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Wash and chop romaine lettuce, tomatoes, and bell peppers.
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Dice avocado and toss with a bit of lime juice to prevent browning.
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Assemble the Salad:
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Use a trifle bowl or clear glass bowl for a beautiful layered presentation.
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First layer: Add ½ of the chopped romaine.
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Second layer: Evenly spread black beans over the lettuce.
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Third layer: Add a layer of grated cheese, followed by tomatoes.
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Fourth layer: Add the remaining lettuce.
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Fifth layer: Combine diced bell peppers and corn and spread over the top. Reserve a little for garnish.
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Sixth layer: Drizzle with the prepared dressing.
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Garnish & Serve:
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Arrange avocado chunks around the top perimeter.
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Fill the center with tortilla strips.
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Sprinkle reserved tomatoes, peppers, and corn over the top for a colorful finish.
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Serve immediately and enjoy!
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Notes
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Make-Ahead Tip: Prep everything separately and assemble just before serving for best texture.
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Storage: If making in advance, leave out avocado and tortilla strips until ready to serve. Keep in an airtight container for up to 1 day.
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Protein Boost: Add grilled chicken, shrimp, or seasoned ground beef for a heartier meal.
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Dressing Swap: Use ranch dressing, chipotle mayo, or avocado dressing for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 18 g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 25mg