Layered Mexican Salad

  • Prep 15 min
  • Total 15 min
  • Servings 6

Ingredients

Salad

1 1/2
cups shredded iceberg lettuce
1/3
cup chopped green bell pepper
2
cups black bean salsa
3/4
cup 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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

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

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