Layered Mexican Salad

From Cook's Country | August/September 2008

Why this recipe works:

We quickly discovered that Layered Mexican Salad is only as good as the ingredients you put into it. Fresh cherry tomatoes were a must, as were ripe avocados, as the texture and flavor of underripe avocados was off-putting. Tasters preferred crisp, cool romaine to iceberg lettuce, and canned… read more

We quickly discovered that Layered Mexican Salad is only as good as the ingredients you put into it. Fresh cherry tomatoes were a must, as were ripe avocados, as the texture and flavor of underripe avocados was off-putting. Tasters preferred crisp, cool romaine to iceberg lettuce, and canned black beans tasted fine once rinsed and drained.

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Serves 6 to 8

You will need a large (at least 2 1/2-quart) serving bowl for this recipe. If using frozen corn, make sure to thaw and rinse it first.

Ingredients

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