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 bag romaine lettuce; 1 1/4 cups salsa; 1 can black beans, rinsed and drained; 1 yellow squash, sliced; 1 cucumber, sliced; 1 can sliced ripe olives, drained; 3/4 cup low-fat mayonnaise; 3 tablespoons plain low-fat yogurt; 1 teaspoon garlic powder; 4 tablespoons lemon juice; 1/2 cup shredded cheddar cheese; 1 green onion, chopped

Servings: persons

1 bag romaine lettuce
1 1/4 cups salsa
1 can black beans, rinsed and drained
1 yellow squash, sliced
1 cucumber, sliced
1 can sliced ripe olives, drained
3/4 cup low-fat mayonnaise
3 tablespoons plain low-fat yogurt
1 teaspoon garlic powder
4 tablespoons lemon juice
1/2 cup shredded cheddar cheese
1 green onion, chopped

1
Place 1/2 the lettuce in bottom of serving dish.
2
Layer salsa, beans, and squash over lettuce.
3
Place cucumber over squash, sprinkle with olives.
4
Top with remaining lettuce.
5
Dressing: Combine mayonnaise, yogurt, garlic powder, and lemon juice.
6
Spread evenly on top of salad.
7
Sprinkle with cheese and onion.
8
Cover and refrigerate 2 hours before serving.

525

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 12 ingredients. The key ingredients include: 1 bag romaine lettuce, 1 1/4 cups salsa, 1 can black beans, rinsed and drained, 1 yellow squash, sliced, 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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