Layered Mexican Salad

Layered Mexican Salad

An easy-to-assemble salad that explodes with fresh flavors!

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

6

servings

Salad
1 1/2
cups shredded iceberg lettuce
1/3
cup chopped green bell pepper
2
cups black bean salsa
3/4
cup Green GiantĀ® NibletsĀ® whole kernel corn
1
medium avocado, sliced
Lime Vinaigrette
3/4
teaspoon grated lime peel
3
tablespoons lime juice
2
tablespoons chopped fresh cilantro
1/4
teaspoon salt
1
clove garlic, crushed
3/4
cup olive or vegetable oil
  1. In medium bowl, layer lettuce, bell pepper, 1 1/4 cups of the salsa and the corn. Top with remaining 3/4 cup salsa and the avocado.
  2. In food processor or blender, process all vinaigrette ingredients except oil until mixed. Gradually pour in oil, processing until thick. Serve vinaigrette with salad.
Makes 6 servings (about 1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Purchasing
Purchased black bean salsa adds a lot of character to this salad without extra work! Look for it near the dips in the dairy or snack chip section or in the deli of your grocery store.
Special Touch
For a special presentation, instead of layering the salad in a bowl, arrange the salad ingredients on individual plates and serve with the vinaigrette on the side.
Time Saver
Skip the shredding. Buy already-shredded lettuce in the salad section of your grocery store.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 295 ),
  • Total Fat 33 g
    • (Saturated Fat 5 g,),
  • Cholesterol 0mg;
  • Sodium 480 mg;
  • Total Carbohydrate 24 g
    • (Dietary Fiber 6 g,
  • Protein 7 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 2 Vegetable;
    • 6 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.