My friend actually made this Mexican Layered Salad for me quite a few years ago and it’s remained one of my top five salad recipes since. It really is that good – like a taco in a bowl. Like most things, you can add your own tasty twists to the recipe to add your own personal touch – add some avo, sweet corn, spring onion – whatever your taste buds fancy!
OK, folks listen up. If Christmas is the only time you reach for your trifle bowl, you’re doing salad wrong. Once you discover the majestic beauty of layered salads you’ll never refer to it just as a trifle bowl again! With that said, I present you with this beautiful and mighty tasty Mexican layered salad recipe!
You DO make friends with salad
Next time you’re asked to bring a salad to a BBQ, pick this Mexican layered salad recipe. Word to the wise, it’s a taste sensation. Sure, it’s not exactly the dieter’s friend, but as a special treat every now and then – it ticks all the taste, texture and wow factor boxes.
One thing that is worth noting – don’t add the corn chips until just before serving because they WILL go soggy. And soggy corn chips aren’t what we’re aiming for with this Mexican layered salad.
The art of a layered salad
When we talk about layered salads it’s not JUST about how they taste – it’s also about how they look. They’re a little bit showy so a tall glass bowl like a trifle bowl is a perfect choice to showcase this salad. Serving can be a little tricky, you need to be able to dig deep to scoop straight through the layers – so remember that when choosing your salad servers! For the best mouthful, you want a bit of each layer on your plate.
A word on Mexican layered salad ingredients…
Ingredient quantities for this Mexican layered salad recipe vary because it really does depend on your bowl size. You will need enough of each ingredient to create an even layer across your bowl. If you find yourself a little short on an ingredient, just push a little more to the sides and add a light scattering to the middle.
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Ingredients
- Red onion, diced
- Iceberg lettuce, shredded
- Old El Paso black beans, rinsed and drained
- Cucumber, diced
- Carrot, grated
- Tomato, deseeded and diced
- Cheese, grated
- Low fat sour cream (make sure it’s low fat so it’s not as thick to spread!)
- Corn chips, gently cruxshed
Method
1. It really is super easy, you just layer each salad ingredient on top of each other until you get to the top! Keep juicier ingredients near the bottom and drier ingredients (like the cheese) closer to the top. Start with the onion.
2. Then add a layer of shredded lettuce on top of the red onion.
3. Add a layer of the rinsed and drained black beans.
4. Add the diced cucumber to form the next layer.
5. Spread the grated carrot across to make a new layer and follow with the diced tomato!
6. And the grated cheese, sprinkling across the top of the tomato.
7. Carefully spread the sour cream thickly over the top to form the top layer, pushing it to the sides of the bowl. If making this salad for later in the day, pop some plastic wrap over the top and put it in the fridge at this stage until needed.
8. Crush your corn chips! TIP: Minimise mess by placing in a zip-lock bag and crushing (plus you can get an even crush then!)
9. Just before serving, sprinkle the corn chip crumbs over the top.
10. All that is left to do is dig in. It’s such a delicious salad, SO YUM!!
What do you think, will this Mexican layered salad be on your salad rotation this summer?
For more salad inspo, check out this post on 10 Easy Salads to Wow Your Friends!
