Tex Mex Layered Salad

Our seemingly endless Little League baseball season is fiiiiiiinally over. Basketball too. And school ends this week!  It’s time to start thinking about flip flops, beach towels, BATHING SUITS, and sand between my toes. In other words, it’s time to start thinking about “salad.” Here’s a nice version of a layered salad for summer that includes all kinds of delicious goodies: Tex Mex Layered Salad

There’s no meat in this salad (but you can add a layer of seasoned taco meat if you’d like), and it’s easily gluten-free adaptable.

1st layer:  chopped lettuce. I used Romaine here, but I sometimes use a combination of chopped Romaine and chopped Iceberg. I like the added crunch that iceberg gives.

2nd layer:  black beans

3rd layer:  corn (use canned or fresh kernels)

4th layer:  avocado

5th layer:  roasted red peppers

6th layer:  a little more lettuce

7th layer:  shredded sharp cheddar cheese

8th layer:  sliced olives

9th layer:  a homemade Tex Mex dressing

10th layer:  a garnish

The best part is… if you don’t like a layer, leave it out or replace it with something you like better!  The dressing mixes into the salad as it’s served.  This salad is a nice choice to bring for all of those summer barbecue potlucks you’re going to be invited to.  And because you’re eating salad, now you can go bathing suit shopping!  Yeah, good luck with that. ;)

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Tex Mex Layered Salad

Yield: 12 servings

Prep Time: 20 min

Ingredients:

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

Directions:

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.

Tips:

*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.

Source: Adapted from a recipe printed from the internet back in 2007 (not sure of the origin).

Other great layered salad recipes on the blogs:
Layered Quinoa Salad with Beet Vinaigrette by Family Fresh Cooking 
Layered Pasta Salad by Real Mom Kitchen 
Layered Mediterranean Salad by Never Enough Thyme 
Lebanese Layered Salad by Tasting Spoons 
Layered Caribbean Chicken Salad by Bunny’s Warm Oven 

Leave a Comment




42 Responses to “Tex Mex Layered Salad”

  1. 1

    Kathryn — June 4, 2012 @ 3:37 AM

    Layered salads are so perfect for parties or summer get togethers and this version looks so good. Love all those tex-mex flavours.

  2. 2

    shelly (cookies and cups) — June 4, 2012 @ 4:22 AM

    Would it defeat the whole point of salad to eat the whole bowl?

  3. 3

    Lana @ Never Enough Thyme — June 4, 2012 @ 4:29 AM

    Layered salads are so good and perfect for this time of year! They’re easy to prepare and offer so much variety. Love the Tex-Mex flavors in this one. And thanks so much for including one of mine in your links.

  4. 4

    Katrina — June 4, 2012 @ 4:37 AM

    Oh boy. This sounds so fabulous!! I love tex-mex salads and your layered version rocks! Yum!

  5. 5

    Jenny Flake — June 4, 2012 @ 5:26 AM

    These are my favorite flavors to enjoy especially over the summer! Love all those photos too :) See you this week, woohoo!

  6. 6

    Brian @ A Thought For Food — June 4, 2012 @ 5:26 AM

    I know so many people who would go crazy over this! And how could they not? It has all of the best ingredients in the world (minus a few obvious ones, of course)!

  7. 7

    Rachel Cooks — June 4, 2012 @ 6:03 AM

    This is the kind of thing I could eat ev.ery.day. with this pregnancy. Looks delicious!

  8. 8

    Denise @ Creative Kitchen — June 4, 2012 @ 6:10 AM

    Oh this looks SO good!! I’ve been thinking lately of layered mexican dishes being hot, but this salad looks incredible. I know they say there isn’t much nutritional value in iceburg lettuce, but I agree with you about the crunch. No substitute, and we frequently shred a head for taco nights and taco salads.

  9. 9

    Jessica @ Portuguese Girl Cooks — June 4, 2012 @ 6:16 AM

    This looks delicious and perfect for summer!

  10. 10

    Robyn Stone | Add a Pinch — June 4, 2012 @ 6:21 AM

    This looks like a perfect layered salad, Lori! I know my family would love it and it would be the hit of any social this summer!

  11. 11

    Maria — June 4, 2012 @ 6:23 AM

    Lots of tasty layers! Great salad for summer!

  12. 12

    Awkward Kitchenette — June 4, 2012 @ 6:30 AM

    This looks so gorgeous and delicious! Must make it asap!

  13. 13

    Catalina @ Cake with Love — June 4, 2012 @ 7:51 AM

    This salad is great for dipping some blue corn chips in it! Love all the layers and flavors!

  14. 14

    Averie @ Averie Cooks — June 4, 2012 @ 9:26 AM

    School’s out for my little girl this week, too. Now if only the weather would get nice. Not sure up there, but in the city, it’s like 58 and cold and rainy!

  15. 15

    Carolyn T — June 4, 2012 @ 9:58 AM

    Thanks, Lori, for the link to the layered Lebanese salad I made some years back. I like your idea of the Tex-Mex. I always loved these kinds of layered salads when they were first devised 20+ years ago – you can make them a day ahead and they look SO pretty. I’ll have to try yours!

  16. 16

    kelley — June 4, 2012 @ 11:55 AM

    I absolutely love all the flavors in this not to mention how gorgeous it is! We finish school this week as well. Looking forward to a much more relaxed schedule!!

  17. 17

    Talia @ Bite Size Wellness — June 4, 2012 @ 12:26 PM

    I’m a total salad snob and this one looks fantabulous!!! Thanks!

  18. 18

    Lynna — June 4, 2012 @ 12:56 PM

    Oh wow, this looks BEAUTIFUL & i bet it tastes crazyy good! adding this to my must-make list for this summer!

  19. 19

    The Hungry Housewife — June 4, 2012 @ 1:54 PM

    THANK GOD baseball season is over….seemed like it lasted 10 months! Love the dip!

  20. 20

    Carla @ Carla's Confections — June 5, 2012 @ 2:47 AM

    Wow that salad looks just awesome! I am definitely looking forward to that one :)

  21. 21

    Joanne — June 5, 2012 @ 4:01 AM

    Well you said the B word… (bathing suit), so now salad season has officially begun! This definitely looks like the kind of salad I could fall in love with.

  22. 22

    Jessica @ How Sweet — June 5, 2012 @ 5:27 AM

    This is SO a salad I can get behind. I love it!!

  23. 23

    Nancy Brown — June 5, 2012 @ 6:02 AM

    Perfect summer salad! looks delicious!

  24. 24

    Natalie @ Cooking for My Kids — June 5, 2012 @ 6:03 AM

    This salad looks truly perfect. Being a Texas girl, I think that it is definitely something that I need to add to a weekly summer lunch rotation. Delicious!

  25. 25

    Jennifer — June 5, 2012 @ 7:50 AM

    Oh, I love Tex-Mex salads. I love salads in general, but if you add beans, corn, and avocados, then I’m in love with it. Thanks for the great recipe.

  26. 26

    Jennifer @ Peanut Butter and Peppers — June 5, 2012 @ 8:11 AM

    Now this is a dish that I love!!! I have to make this for dinner tonight!!! Ohhh, I can’t wait!!

  27. 27

    Caralyn @ glutenfreehappytummy — June 5, 2012 @ 11:46 AM

    beautiful AND delicious! i love layered salads — they’re so dramatically gorgeous:) thanks for sharing!

  28. 28

    Bev Weidner — June 5, 2012 @ 12:54 PM

    Yes, yes, yes. This is my happy place.

  29. 29

    sally @ sallys baking addiction — June 5, 2012 @ 5:04 PM

    I don’t think I’d be able to stop eating this! So many layers and tastes and textures. And that dressing! It looks so creamy and luscious.

  30. 30

    Jackie @ Domestic Fits — June 5, 2012 @ 6:49 PM

    I am renaming this, hope you don’t mind. This will henceforth be know as:
    Tex-Mazing Layered Dipsalada

  31. 31

    Linda — June 5, 2012 @ 7:39 PM

    For the dressing why not mix sour cream with your favorite salsa? I will definitely try this thank you!

  32. 32

    Susie — June 5, 2012 @ 9:43 PM

    You lost me on the 3rd layer!

    • Lori Lange replied: — June 5th, 2012 @ 9:56 PM

      yeah, yeah, yeah sis… you can totally customize your layers and leave OUT the corn :)

  33. 33

    Jeanette — June 6, 2012 @ 7:39 AM

    Lori, what a fun salad to bring to a BBQ, Love all the different layers. Looking forward to seeing you at BlogHer Food!

  34. 34

    Nika Andersen — June 6, 2012 @ 10:25 AM

    Love this one Lori – going into my favorites list. Thank you!

  35. 35

    Tickled Red — June 6, 2012 @ 11:43 AM

    I have printed out this recipe, stocked the fridge and left everything ready for the guys to enjoy this bad boy salad while I am in Seattle. They are going to luv you fo-eveh! :D

  36. 36

    PamC — June 11, 2012 @ 1:33 PM

    Loved this salad! Took it to a potluck on Saturday and have sent the recipe out to two different people so far. Thank you for the great eats!

  37. 37

    Kevin (Closet Cooking) — June 12, 2012 @ 6:53 PM

    What a nice looking tex mex layered salad! I like the use of the roasted red peppers in it!

  38. 38

    Ceil G. — July 29, 2013 @ 8:28 PM

    Made for pool party this past weekend; big hit. Yummy.

  39. 39

    Linda — September 13, 2013 @ 5:07 PM

    How does it keep since it is dressed? My family could not finish this on day one. Would day two be good wrapped in tortilla with some grilled chicken or fish?

    • Lori Lange replied: — September 16th, 2013 @ 5:12 PM

      Possibly…

  40. 40

    Denise — January 19, 2014 @ 2:29 PM

    I am gonna make this as soon as my avocadoes ripen – UGH, I don’t wanna wait! Love the dressing ingredients, it sounds awesome!