Tex Mex 7 Layer Salad
photo by Bonnie G #2
- Ready In:
- 20mins
- Ingredients:
- 18
- Yields:
-
1 trifle bowl
- Serves:
- 8
ingredients
- 709.77 ml lettuce, washed rough chopped
- 396.89 g black beans, rinsed and well drained
-
Corn Layer
- 396.89 g corn, defrosted if frozen if canned rinsed and well drained
- 2 roasted red peppers, diced
- smoked paprika
-
Avocado layer
- 2 avocados, cubed
- 78.78 ml green chili salsa (store bought or Smoky, Spicy Tomatillo Salsa Verde Aka Green Hell! )
- 29.58 ml fresh lime juice
- 29.58 ml fresh cilantro
-
Tomato layer
- 236.59 ml grape tomatoes, cut in half or 236.59 ml cherry tomatoes
- black pepper
- 14.79 ml fresh cilantro, chopped
-
Dressing
- 59.14 ml sliced scallion
- 78.78 ml green chili salsa
- 118.29 ml sour cream
- 118.29 ml mayonnaise, Smart Balance
-
Topping
- 236.59 ml shredded cheese, TeX MeX blend is a good choice
- 56.69 g sliced ripe olives, rinsed and drained
directions
- Place lettuce in a trifle dish.
- Top with beans.
- Mix corn layer ingredients together and place on top of beans.
- Mix avocado ingredients together and place on top of corn layer.
- Place tomato halve cut side up on the avocado layer; sprinkle with pepper and cilantro to taste.
- Mix dressing ingredients together and carefully spread on tomatoes.
- Top with cheese and garnish with olives and additional cilantro.
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Reviews
-
Unfortunately I don't own a trifle bowl or similar but I did use all the ingredients<br/>and layered them in rows on a platter. Very pretty presentation! <br/>Made fresh salsa and this is not only very satisfying and pretty salad but healthy, too!<br/>I replaced some of the black beans with kidney beans and garbanzos. Fresh cotija from<br/>a local source. Reviewed for Veg Tag/February.
-
This is a great recipe, Rita! It is avocado season on Guam so I'm always looking for new ways to use avocado instead of the standard guacamole. I cut thin slices of a corn tortilla, fried them until crisp then sprinkled them with sea salt and ancho chili powder then added this layer before the dressing. I used the Jalapeno Tequila Green Hot Sauce from Blair's Heat Collection. I served this with grilled chicken breasts and my DH ended up dicing his chicken and adding it to the salad. Thanks for posting!
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This salad looks beautiful and is bursting with flavour. I can't think of a thing I would change. I used jarred roasted peppers, red kidney beans and grated cheddar cheese> 4 of us ate most of it and I enjoyed the little there was leftover for my lunch at work today. I think the flavours were even better after a night in the fridge.
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Tweaks
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This is a great recipe, Rita! It is avocado season on Guam so I'm always looking for new ways to use avocado instead of the standard guacamole. I cut thin slices of a corn tortilla, fried them until crisp then sprinkled them with sea salt and ancho chili powder then added this layer before the dressing. I used the Jalapeno Tequila Green Hot Sauce from Blair's Heat Collection. I served this with grilled chicken breasts and my DH ended up dicing his chicken and adding it to the salad. Thanks for posting!
-
Unfortunately I don't own a trifle bowl or similar but I did use all the ingredients<br/>and layered them in rows on a platter. Very pretty presentation! <br/>Made fresh salsa and this is not only very satisfying and pretty salad but healthy, too!<br/>I replaced some of the black beans with kidney beans and garbanzos. Fresh cotija from<br/>a local source. Reviewed for Veg Tag/February.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey