Cooked - Layered Mexican Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Layered Mexican Salad

1.0

1 (15 oz) can black beans, rinsed and drained

2 tsp white wine vinegar

2 tsp oil

1 cup fresh or frozen white corn kernels

½ cup chopped yellow or red bell pepper

½ cup chopped red onion

1 cup grated jack cheese

1 cup chopped tomatoes

1 Avocado, sliced

6 slices crisp and crumbled bacon

1 head of iceberg or romaine lettuce, coarsely chopped

2 to 4 Tbsp pickled Jalapenos

¼ cup white wine vinegar

1 tsp salt

½ cup Olive Oil

¼ cup chopped fresh cilantro

Add the drained beans and 2 tsp of white vinegar and two teaspoons of vegetable oil to a bowl. Let marinate while you prepare the other ingredients.
Make your dressing by combining the chili's with a vinegar in the salt and a blender or food processor. Slowly add in the oil in a thin stream. Finally, add cilantro, getting it chopped fine
Drain the beans, then toss with the chopped onion
Arrange the lettuce in the bottle of a large glass salad bowl
Top with the beans and onions, then the tomatoes
Toss the corn and bell pepper together and sprinkle over the tomatoes
Sprinkle the jack cheese over this layer, arrange avocado slices on top, then sprinkle crumbled bacon over all
Drizzle the dressing over the salad

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 63 weeks ago

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