Tex Mex 7 Layer Salad

Submitted by Rita1652

"This will be hit at any party not just for taste but for A beautiful presentation of a Tex Mex 7 layer salad. Lots of flavor. The green salsa consists of Tomatillos, Onions, Chilies, Cilantro. Try one of these Recipe #84339 or Recipe #97531 or buy your favorite brand of Salsa Verde. Salad can be made the day before and refrigerated."

 

• Ready In: 20mins
• Ingredients: 18
• Yields: 1 trifle bowl
• Serves: 8

ingredients

• 3 cups lettuce, washed rough chopped
• 14 ounces black beans, rinsed and well drained

• Corn Layer

• 14 ounces corn, defrosted if frozen if canned rinsed and well drained
• 2 roasted red peppers, diced
• smoked paprika

• Avocado layer

• 2 avocados, cubed
• 1⁄3 cup green chili salsa (store bought or Smoky, Spicy Tomatillo Salsa Verde Aka Green Hell! )
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro

• Tomato layer

• 1 cup grape tomatoes, cut in half or 1 cup cherry tomatoes
• black pepper
• 1 tablespoon fresh cilantro, chopped

• Dressing

• 1⁄4 cup sliced scallion
• 1⁄3 cup green chili salsa
• 1⁄2 cup sour cream
• 1⁄2 cup mayonnaise, Smart Balance

• Topping

• 1 cup shredded cheese, TeX MeX blend is a good choice
• 2 ounces sliced ripe olives, rinsed and drained

directions

1. Place lettuce in a trifle dish.
2. Top with beans.
3. Mix corn layer ingredients together and place on top of beans.
4. Mix avocado ingredients together and place on top of corn layer.
5. Place tomato halve cut side up on the avocado layer; sprinkle with pepper and cilantro to taste.
6. Mix dressing ingredients together and carefully spread on tomatoes.
7. Top with cheese and garnish with olives and additional cilantro.

Reviews

[COOKGIRl]

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.

 

[miss_treated1]

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!

 

[cinamongirl]

This was a great salad for a potluck. It looked fantastic and the addition of the avocado and salsa verde gave it a different(and tasty) spin from the usual layered salads. Will definitely make again.

 

[AussieFaith]

Love this salad for a meal on hot evening. Where I live don't have green salsa, or black beans so I sub kidney beans and normal salsa... taste is still great! Thank you.

 

[JustJanS]

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.