Julie's Mexican Salad Inspiration
Pamela Allen Kennedy
"This is a layer salad. Just add the ingredients as listed and then toss at the table. I tend to change things up based on the ingredients I have in the house so the ingredients can vary. I use whatever lettuce, cheese, and beans I happen to have on hand. I could eat this salad every day and not get tired of it! You may want to reserve some of the dressing for individuals to add as desired."
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Ingredients20 m servings 236 cals
Original recipe yields 6 servings
- Layer lettuce, corn, black beans, tomato, green onions, cilantro, green bell pepper, avocado, Cheddar cheese, and tortilla chips, in this order, in a serving bowl.
- Stir ranch-style dressing and salsa together in a bowl; pour over salad.
- Cook's Note:
- You can also make the dressing using sour cream and salsa. Freshly prepared Pico is also a good substitute for the tomato/onion/cilantro/pepper additions.
Per Serving: 236 calories; 10.4 g fat; 28.4 g carbohydrates; 10.3 g protein; 15 mg cholesterol; 729 mg sodium. Full nutrition
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