Additionally, there is another Mexican Layered salad that starts with a base of refried beans and was quite popular in the late 80′s. It is wonderful but is more of a dip than a true salad, and I’ll post that recipe another time.
- 4 cups of assorted lettuce of your choice. It’s fine if it is a mix, or your own creation, and may include some red cabbage and grated carrot if you wish.
- 1 can rinsed and very very well drained beans, such as pinto, red, black, or kidney.
- 3 roma tomatoes, seeded, and chopped small, drained very well.
- 4-6 scallions, chopped, including the green parts.
- 1 1/2 c corn, canned, frozen and defrosted, or fresh
- 2 avocados, diced and tossed gently with the juice of a lime.
- 1 cup queso fresca cheese, crumbled, or of a similar type.
- 1 c mayo
- 1/2 c sour cream
- 3 diced jalapeno’s (seeds removed if desired)
- 1 tsp cumin
- 1 tbsp fresh oregano
- juice of one lime with 1 tsp of zest
- 1 tsp chipotle or milder chile powder as desired
- pepper to taste, and salt
- 6 oz of shredded cheese (cheddar, Monteray Jack or combo)
- salsa chips or corn tortillas baked until chrispy and broken up into bits
- In a large bowl, layer in the order given all the ingredients until you get to the mayo.
- It is essential that you get everything as dry as possible, since this will allow the sealed salad to hold up for a couple of days in the fridge if you don’t eat it all on day one.
- The issue for the avocado is that it is in a flat layer that will be cut off from air, which is what discolors it. It must be well sealed in with the dressing.
- After layering everything, prepare the dressing
- Spread the dressing over the entire top making sure to seal around the edge completely.
- Cover with the shredded cheese, and then saran wrap the salad, leaving the chips to use as a garnish in a separate bowl.
NOTES: You could use other chiles in the dressing, and roast them ahead of you desire. In serving attempt to make sure that each serving has of all the ingredients.
SOURCE: Sherry Peyton