Layered Mexican Salad

READY IN: 15mins
Recipe by Shellbelle

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

Top Review by jenne

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.

Ingredients Nutrition


  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.

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