Layered Mexican Salad Recipe

Name: Layered Mexican Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can pinto beans, rinsed and drained; 4 cups shredded iceberg lettuce; 1 large tomatoes, chopped; 1 1/2 cups Mexican blend cheese, shredded; 1/2 cup sliced black olives; 1/2 cup sliced green onion; 6 ounces frozen avocado dip, thawed; 1/2 cup sour cream; 1 (4 ounce) can diced green chilies (I used mild); 1 tablespoon milk; 1 1/2 teaspoons minced garlic (Can use more if you prefer. I used the jar kind); 2 cups coarsely crushed lay's Fritos corn chips (can use more if you desire); 1 1/2 cups alfalfa sprouts (to your taste); 1 (15 ounce) can garbanzo beans, drained; 1 (15 ounce) can can whole kernel corn, drained; 1 (15 ounce) can can refried beans; 4 hard-boiled eggs

Servings: persons

1 (15 ounce) can pinto beans, rinsed and drained
4 cups shredded iceberg lettuce
1 large tomatoes, chopped
1 1/2 cups Mexican blend cheese, shredded
1/2 cup sliced black olives
1/2 cup sliced green onion
6 ounces frozen avocado dip, thawed
1/2 cup sour cream
1 (4 ounce) can diced green chilies (I used mild)
1 tablespoon milk
1 1/2 teaspoons minced garlic (Can use more if you prefer. I used the jar kind)
2 cups coarsely crushed lay's Fritos corn chips (can use more if you desire)
1 1/2 cups alfalfa sprouts (to your taste)
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can can whole kernel corn, drained
1 (15 ounce) can can refried beans
4 hard-boiled eggs

1
Layer in a glass large salad bowl: pinto beans, bean sprouts, tomatoes, sliced eggs, green onion, corn, garbanzo beans, olives, cheese.
2
Add anything else you choose for your salad.
3
Make Dressing: In a bowl, stir together avocado dip thawed, sour cream, green chilies, garlic and milk.
4
Put more cheese on top of salad and then spread dressing over top so that an edge of the cheese shows.
5
Cover with plastic wrap and chill 2 hours-24 hours. Serve on a bed of coarsely crushed Fritos.
6
Garnish top with 1 tablespoons chopped tomato, 1 teaspoons of sliced black olives and a sprinkle of green onion.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (15 ounce) can pinto beans, rinsed and drained, 4 cups shredded iceberg lettuce, 1 large tomatoes, chopped, 1 1/2 cups Mexican blend cheese, shredded, and more.

Yes, Layered Mexican Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Layered Mexican Salad

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