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Layered Mexican Salad

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By Betty Crocker Kitchens
Updated Nov 3, 2010
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An easy-to-assemble salad that explodes with fresh flavors!

Layered Mexican Salad

  • Prep Time 15 min
  • Total 15 min
  • Servings 6
  • Ingredients 11
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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

Instructions

  • Step 
    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.
  • Step 
    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.

Nutrition

400 Calories
33 g Total Fat
7 g Protein
24 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
295
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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