• Prep Time: 20 Minutes
  • Cooking Time:
  • Serves: 12 Servings

Tex Mex Layered Salad

Category: Side Dishes, Salads

 Ingredients List

  • ~~~~~~~ Dressing ~~~~~~~
  • One 10-ounce can original Rotel (tomatoes + green chiles)
  • 8 ounces sour cream
  • 3 ounces cream cheese, softened
  • 1 teaspoon ground cumin
  • 1 medium garlic clove, minced
  • ~~~~~~~ Salad ~~~~~~~
  • 6 cups chopped Romaine lettuce (or a mix of Romaine & Iceberg)
  • One 15-ounce can black beans, rinsed and drained
  • One 15-ounce can corn (or 1 1/2 cups fresh corn), drained
  • 2 medium avocados, peeled and sliced or diced
  • 3/4 cup jarred roasted red pepper strips
  • 1 cup shredded sharp cheddar cheese
  • One 6-ounce can sliced olives, reserve a few for garnish
  • 1/4 cup sliced green onions
  • additional chopped lettuce, shredded cheese and olives for garnish


1. Prepare the dressing: Place dressing ingredients in a large bowl and use an electric mixer to combine until smooth. Set aside while you prepare the salad.

2. Prepare the salad: Layer the salad ingredients in a large glass bowl in the following order: 4 cups of lettuce, black beans, corn, avocado, red peppers, 2 more cups of lettuce, cheese, and olives. Spread the dressing on top. Then use a few sprinkles of chopped lettuce, cheese, olives and green onions to garnish the top. Cover and refrigerate for up to 2 hours, or serve immediately.
*If you are preparing this recipe as gluten-free, just be sure to use a brand of black beans that is known to be GF.
*This salad is vegetarian as written, but you can easily add a layer of taco-seasoned chicken or ground beef to the salad.

*Use light versions of sour cream, cream cheese and shredded cheese if you're watching your calorie intake.

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