Total Time
15mins
Prep 15 mins
Cook 0 mins

This recipe came from my local TV station's web site. It was a big hit with my co-workers on party day.

Ingredients Nutrition

Directions

  1. Place 1/2 the lettuce in bottom of serving dish.
  2. Layer salsa, beans, and squash over lettuce.
  3. Place cucumber over squash, sprinkle with olives.
  4. Top with remaining lettuce.
  5. Dressing: Combine mayonnaise, yogurt, garlic powder, and lemon juice.
  6. Spread evenly on top of salad.
  7. Sprinkle with cheese and onion.
  8. Cover and refrigerate 2 hours before serving.
Most Helpful

LOVED THIS! I made a half a batch and it made 3 huge dinner size salads. You could easily serve this to 4 folks with some taco meat or BBQ chicken or leftover fajita meat on top too! I am putting this one in the favorites folder. The only changes I made were to add some corn (and would do it again), used half zucchini and half yellow squash, and to the creamy dressing I added a little chili pepper, cumin and oregano. Awesome vegetarian food. Thanks for sharing.

JanuaryBride January 05, 2011

This was FANTASTIC, I had never tried a mexican salad before, now I know what I was missing! Even though it didn't contain sour cream it really tasted like it was added. What a wonderful flavor. Next time I'll remove the cucumber seeds, or cut them into thicker slices, because that evening the cukes were weeping. Thank You Jacqueline30!!

lets.eat July 20, 2005

Wonderful, delicious, salad! It makes a huge amount so I would cut in half next time, hated to throw it away but by the next day it was fairly soggy. Probably a good idea to cut all veggies thick. Will keep this recipe handy at all times, everyone raved about the flavor. Thank you!

Milette June 08, 2012