Layered Mexican Salad

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

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 6

Salad

1 1/2
cups shredded iceberg lettuce
1/3
cup chopped green bell pepper
2
cups black bean salsa
3/4
cup Green Giant™ Niblets® 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.

Expert Tips

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.

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.

Skip the shredding. Buy already-shredded lettuce in the salad section of your grocery store.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
295 ),
% Daily Value
Total Fat
33 g
33 %
(Saturated Fat
5 g,
5 %
),
Cholesterol
0mg
0%;
Sodium
480 mg
480 %;
Total Carbohydrate
24 g
24 %
(Dietary Fiber
6 g
6 %
),
Protein
7 g
7 %
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
24%;
Calcium
6%;
Iron
12%;
Exchanges:
1 Starch; 2 Vegetable; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.