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

5 5

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.

5 5

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!!

5 5

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!