This salad was a big hit at the Superbowl party I brought it to last weekend. It is technically a salad, but a lot of us ate it like a dip with tortilla chips instead. I ate mine over a little mound of crushed chips. The chips add a nice crunch and saltiness. The flavors in this salad are very refreshing. It was a good complement to the heavy chili and queso at the party. The black beans and avocados are healthy and substantial and give the salad some weight that makes it an appealing thing to even the manliest of men. I made mine a few hours before serving and it was great; not soggy at all. I ate some the next day after it had been sitting in the fridge all night, and it was still delicious. The avocado was still green and creamy without any nasty, slimy, brown spots. I really liked the dressing. The addition of lime juice, cilantro and cumin makes the ranch dressing so much tastier. I am thinking about mixing some more of it up just to have on hand. Adding some minced jalapeno might be nice too.
I combined many different recipes to come up with this salad. A lot that I looked at use chips or cornbread as a layer in the salad, but I am not a fan of soggy bread in anything besides stuffing at Thanksgiving. So, I left the chips out, and served them on the side instead. If you want to add chips, cruch up about 2 cups and use half as a layer in between the corn and lettuce layers.
Mexican Layered Salad
- 2 – 3 heads of romaine, chopped
- 1/2 cup shredded red cabbage
- 3 grated carrots
- 3 – 4 roma tomatoes, chopped
- 2 avocados, cut into 1/4 inch chunks and tossed with about 1 tablespoon of lemon juice
- 6 – 8 green onions, chopped
- 1 large can black beans, drained and rinsed
- 2 cans whole kernel corn, drained
- 2 cups shredded cheese, a combination of cheddar and monterey jack is great
- 1 1/2 cups ranch dressing
- 3/4 teaspoon cumin
- 3 – 5 tablespoons lime juice
- 1/4 – 1/2 cup chopped fresh cilantro
- Tortilla chips for serving
- In a small bowl combine tomatoes and scallions.
- Combine romaine, cabbage and carrots in a large bowl.
- In a separate bowl, combine dressing, cumin, lime juice and cilantro. Whisk to combine. Set aside.
- In a trifle dish, layer half of the beans, then half of the corn.
- Top half of the lettuce mixture and press down.
- Top with half of the tomato mixture, then half of the avocado.
- Sprinkle with half of the cheese, then drizzle with dressing.
- Repeat layers again, pressing down as needed.
- Top with cheese, then cover with plastic wrap and let sit for at least 1 hour. Can prepare 1 day ahead.
- Serve with tortilla chips.