Mexican Layered Salad

This is a lovely salad, fit for a picnic, and if done properly, lasts a couple of extra days in the fridge. So leftovers are fine, as long as you follow the rules.

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.

 

INGREDIENTS:

• 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

INSTRUCTIONS:

1. In a large bowl, layer in the order given all the ingredients until you get to the mayo.
2. 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.
3. 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.
4. After layering everything, prepare the dressing
5. Spread the dressing over the entire top making sure to seal around the edge completely.
6. Cover with the shredded cheese, and then saran wrap the salad, leaving the chips to use as a garnish in a separate bowl.

SERVES: 6-8

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

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