Free Online Recipes
|

Sign Up login
 
 

Mexican Layered Salad Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Mexican Layered Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4-5

Ingredients
1 can black beans, rinsed anddrained
1 cup frozen corn
2.25 oz can black olives, drained
1 large cucumber, peeled, halved lengthwise, sliced thinly
1 large lemon
1/2 cup mayo
1/4 cup plain yogurt
1 clove garlic, minced
1/2 cup shredded cheddar cheese
 
1 green onion sliced thinly
Salsa Cruda
1 cup chopped tomato
2 Tbs minced onion
2 Tbs minced fresh parsley
2 Tbs lime juice
1 clove garlic, minced
Salad greens

Instructions
Layer salsa ingredients in 9x13 dish. Layer beans, corn, cucumber and olives.
Dressing- grate lemon peel, combine with mayo, yogurt and garlic. Juice lemon and add 3-4 Tbs juice into dressing. Spread 2/3 of dressing over the salad (save remaining). Top with cheese and onion. Cover and refrigerate 2 hours up to 1 day.
To serve- Place greens on individual plates, top with layered salad, add additional dressing if desired.
Original recipe had 1/2 jalapeno pepper, seeded and minced as part of the salsa cruda.


Originally Submitted
6/18/2019





0 Out of 5 from 0 reviews

You can add this Mexican Layered Salad recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.