Mexican Seven Layer Salad |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This recipe is great to serve along with Enchiladas or to take to a barbecue or potluck. It can also be made ahead and refrigerated. Cook time is chill time I promise there wont be any left! Ingredients:
1 head lettuce |
1/4 cup shredded red cabbage |
3 carrots, grated |
1 -2 tomato, diced (depending on size) |
2 avocados, peeled pitted and diced |
1 tablespoon fresh lemon juice |
1 bunch green onion, chopped |
1 cup black beans, rinsed and drained |
1 (12 ounce) package tortilla chips, crushed |
2 cups shredded cheddar cheese |
1 (16 ounce) bottle ranch salad dressing |
1/2 packet taco seasoning (optional) |
Directions:
1. Chop lettuce and toss in a large bowl with grated cabbage and carrots.
2. Spread mixture into the bottom of a deep glass salad bowl.
3. Peel and slice avocado and toss with lemon juice.
4. This prevents avocado from turning brown.
5. Evenly cover the lettuce with a layer of tomato, followed by a layer of avocado, a layer of green onion, a layer of beans and a layer of chips.
6. Pour the dressing over all and sprinkle with the cheese.
7. Cover and refrigerate for at least 45 minutes before serving.
8. For a spicier dressing mix taco seasoning with Ranch dressing if desired.
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