Layered Mexican salad is incredibly easy to make, the perfect potluck side dish recipe, and comes together in just 30 minutes! Turn it into a full family meal when you have a busy schedule by adding beef or chicken!
You guys know I am a total fan of all things Mexican inspired! This salad is one of the best that I’ve had and we rotate it often with Chicken Bacon Ranch Layered Salad. As far as weeknight dinners the next on my list would be Big Mac Salad.
If you need to add a little more bulk to a main course meal, serve some Mexican red rice and salsa verde and chips. You could also make this layered salad in our taco salad shells for more crunch and individual bowls.
Jump to:
🥗 Ingredients:
- Crema Mexicana – if desired, use sour cream instead.
- lime juice – for the dressing and to keep the avocados from turning brown.
- hot sauce – my favorite is Cholula and/or 1 teaspoon of store bought or homemade taco seasoning
- whole kernel corn – 2 fresh cobs if you are roasting or grilling.
- romaine lettuce – could also use iceberg lettuce or a combo – you want a lettuce with structure and good crunch.
- black beans – see the variations section for other options, we love adding beans in for a vegetarian protein option. Rinse canned beans thoroughly before adding to the salad.
- cheddar cheese or Mexican cheese blend – we like to shred our own cheese because it has a fresher taste.
- cherry tomatoes
- orange and yellow bell peppers – remove the seeds before dicing.
- avocado – dice the avocados last and sprinkle with fresh lime juice to keep them looking green and fresh.
- Santa Fe style tortilla strips – these can be found where the croutons and salad toppings are in the grocery store; you can also use regular tortilla chips, but this particular seasoning has amazing spice and flavor that goes so well with the salad.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Garnish this Mexican salad recipe with more creamy dressing, taco sauce, green onions, or fresh cilantro.
Substitutions and Variations
- More protein – add a layer of ground beef or ground turkey. Brown it with taco seasoning as you normally would. I think chipotle steak be also be delicious.
- Chips – if you don’t have tortilla strips, you can use regular tortilla chips or or corn chips.
- Corn – drained, canned sweet corn or cooked frozen corn can be swapped in place of the freshly roasted.
- Beans – black beans are my fave, but I have seen others use pinto beans, kidney beans, or refried beans.
- Layering options – you could also use this Mexican salad recipe as a great meal prep option by making it in mason jars.
- Other fresh vegetables – this salad recipe is very forgiving and you could add just about anything you would like. Red onion or chopped jalapeños would make a great addition.
🔪 Instructions:
Step 1: Combine all of the dressing ingredients in a small bowl. Whisk together and set aside.
Step 2: To roast the corn, trim the kernels from the cob. Toss in olive oil, salt, and pepper. Grill, sautée, or roast in the oven until done. If you don’t want to cook the corn, just substitute canned corn.
Step 3: Chop the lettuce and other veggies. Dice the avocado and drizzle it with lime juice.
Step 4: Place half of the lettuce into a large trifle bowl. Add the black beans, shredded cheese, and chopped tomatoes.
Pro Tip – Don’t skip the lime juice on the avocado, it will slow down the oxidation process and keep it from turning brown a bit longer.
Step 5: Layer lettuce again, then the peppers and corn. Save a few tomatoes, peppers, and corn to garnish the top of the salad.
Step 6: Drizzle some of the sauce over top.
Step 7: Place avocado chunks around the perimeter of the large glass bowl and add the tortilla chips to the center.
Step 8: Garnish with the remaining salad ingredients and serve!
GARNISH: Feel free to add more sauce, cheese, or cilantro!
Recipe Tips for a Layered Mexican Salad
- I love seeing the layers of the salad! If you want it to look pretty, be sure to use a trifle dish or large clear bowl.
- You can easily adjust, omit, or add vegetables and/or proteins based on your personal preference.
- The lime juice will help the avocados from not turning brown. You can prepare most of the salad in advance, but save the dressing, tortilla strips, and avocados for just before serving.
Fun Fact
Avocados are actually not vegetables, but considered a berry.
Recipe FAQs
This delicious salad is best when served fresh. However, you can prep the veggies and sauce ahead of time so you can assemble it faster, just store ingredients in an airtight container or cover with plastic wrap. If you are making individual bowls or meal prep mason jars, I would add the avocado and tortilla strips just before eating the next day so they don’t get soggy. Be sure to layer the salad dressing/sauce on the bottom of the jar so it doesn’t mix with the ingredients.
More Mexican Recipes to Try
If you tried this Layered Mexican Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Layered Mexican Salad
Ingredients
- ½ cup Crema Mexicana can substitute sour cream
- 1 tablespoon lime juice
- 1 tablespoon hot sauce we like Cholula and/or 1 teaspoon taco seasoning
- 1 cup corn about 2 cobs if grilling
- 1 head romaine lettuce washed and chopped (about 4 cups)
- 15 oz. can black beans rinsed and drained
- 2 cups grated cheddar cheese or Mexican cheese blend
- 2 cups grape tomatoes halved
- 1 orange bell pepper diced, seeds and stems removed
- 1 yellow bell pepper diced, seeds and stems removed
- 1 large avocado diced
- 3.5 oz. package of Santa Fe style tortilla strips
Instructions
- Prepare the dressing by whisking together the crema, lime juice, and hot sauce/taco seasoning (we used both hot sauce and taco seasoning – yum!) Set aside.
- Roast 2 ears of corn for added flavor in the salad. Trim kernels from the cobs and set aside. (We rubbed the corn with a little olive oil, salt, and pepper and grilled it for about 20 minutes). You can also use drained, canned corn.
- Prepare the vegetables by washing and chopping romaine lettuce, tomatoes, and bell peppers. Dice avocado and squeeze a bit of lime juice over the top to preserve freshness.
- Build the layered salad in a trifle bowl or clear glass bowl with straight edges.
- Layer ½ of the chopped lettuce in the bottom of the bowl. Add black beans, then cheese, then tomatoes.
- Add the other half of the chopped lettuce. Combine diced bell peppers and corn and layer on top of the lettuce. Reserve a bit of tomatoes, peppers, and/or corn to garnish the very top.
- Drizzle the prepared sauce over the salad.
- Mound the avocado chunks around the top perimeter of the salad. Fill the center with a heaping pile of tortilla strips. Sprinkle a bit of reserved tomatoes and corn over the avocado for color variety.
- Serve immediately.
Notes
Nutrition
Make this recipe?
Share it with me on Instagram @girlinspired1 and follow on Pinterest for more!
Leave A Reply!