Layered Mexican Salad
photo by DianaEatingRichly
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
10-12
ingredients
- 1 bag romaine lettuce
- 1 1⁄4 cups salsa
- 1 can black beans, rinsed and drained
- 1 yellow squash, sliced
- 1 cucumber, sliced
- 1 can sliced ripe olives, drained
- 3⁄4 cup low-fat mayonnaise
- 3 tablespoons plain low-fat yogurt
- 1 teaspoon garlic powder
- 4 tablespoons lemon juice
- 1⁄2 cup shredded cheddar cheese
- 1 green onion, chopped
directions
- Place 1/2 the lettuce in bottom of serving dish.
- Layer salsa, beans, and squash over lettuce.
- Place cucumber over squash, sprinkle with olives.
- Top with remaining lettuce.
- Dressing: Combine mayonnaise, yogurt, garlic powder, and lemon juice.
- Spread evenly on top of salad.
- Sprinkle with cheese and onion.
- Cover and refrigerate 2 hours before serving.
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Reviews
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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.
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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!!
RECIPE SUBMITTED BY
Shellbelle
United States
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