Layered Taco Salad

This vibrant Layered Taco Salad brings together the best of Mexican flavors in a refreshing, no-cook meal. Crisp iceberg lettuce provides a cool crunch, while seasoned black beans add heartiness and protein. The star of the dish is the creamy dressing made from thawed avocado dip, sour cream, and zesty green chilies, which ties all the ingredients together. Topped with shredded cheese, sliced olives, and fresh green onions, it offers a delightful mix of textures. Serve it over crushed tortilla chips for an extra layer of crunch. Perfect for potlucks, summer picnics, or a quick weeknight dinner, this salad is best when chilled to allow the flavors to meld.

Cuisine: Mexican

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 132.0

Dietary: Vegetarian

Description

This vibrant Layered Taco Salad brings together the best of Mexican flavors in a refreshing, no-cook meal. Crisp iceberg lettuce provides a cool crunch, while seasoned black beans add heartiness and protein. The star of the dish is the creamy dressing made from thawed avocado dip, sour cream, and zesty green chilies, which ties all the ingredients together. Topped with shredded cheese, sliced olives, and fresh green onions, it offers a delightful mix of textures. Serve it over crushed tortilla chips for an extra layer of crunch. Perfect for potlucks, summer picnics, or a quick weeknight dinner, this salad is best when chilled to allow the flavors to meld.

Ingredients

1 can Black beans(15oz) ; rinsed
4 cups Shredded iceberg lettuce
1 medium Tomato; seeded and chopped
1 1/2 cups Shredded cheddar or Monterey Jack cheese
1/4 cup Sliced pitted black olives
1/4 cup Green onion
1 container Frozen avocado dip; thawed
1/2 cup Dairy sour cream
1 can Chopped green chili peppers -(4oz); drained
1 tablespoon Milk
1 clove Garlic; minced
1/2 teaspoon Chili powder
2 cups Coarsely crushed tortilla chips

Directions

1
In a large 2 1/2-quart glass salad bowl, layer the rinsed black beans, shredded lettuce, chopped tomato, shredded cheese, sliced olives, and green onions.
2
In a medium bowl, stir together the thawed avocado dip, sour cream, drained green chili peppers, milk, minced garlic, and chili powder until smooth to create the dressing.
3
Spread the avocado dressing evenly over the top of the salad layers.
4
If desired, sprinkle additional chopped tomato over the dressing.
5
Cover the surface of the salad directly with plastic wrap to prevent browning, then refrigerate for at least 2 hours or up to 24 hours to allow flavors to meld.
6
Before serving, toss the salad gently to combine all ingredients and serve immediately over the crushed tortilla chips.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 132.0kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 24.0g8%
Dietary Fiber 8.7g35%
Sugars 0.3g
Protein 8.9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: The salad should be kept refrigerated until serving. Do not add the tortilla chips until just before serving to maintain their crunch.

Substitutions: For a vegan version, substitute the dairy sour cream and cheese with vegan alternatives. You can also use romaine lettuce instead of iceberg for a heartier texture.

Tip: Pressing plastic wrap directly onto the surface of the avocado dressing helps prevent it from turning brown while chilling.

Variation: Add cooked ground beef or chicken to the black bean layer for a non-vegetarian option.

Keywords: layered salad, taco salad, mexican salad, black beans, avocado dressing, lettuce, tortilla chips, green chilies, cheese, vegetarian, potluck dish, easy dinner, chilled salad, crunchy, creamy, picnic food, quick meal

Read it online: https://www.chefs-mate.com/recipe/layered-taco-salad/