Colorful and bright, this fresh vegan salad has all your favorite Mexican flavors. It makes a stunning presentation when served in a glass bowl, making it a great addition to your next Mexican themed gathering.
Another one of my recipes I think you would enjoy papas picosas (spicy potato tacos)
7 layer Mexican salad
This salad is fresh and bright and will be a crowd pleaser at your next Mexican fiesta party.
Ingredients
- 4 organic corn tortillas cut into strips
- 2 cups organic corn frozen or canned
- 6 cups romaine lettuce chopped
- 4 roma tomatoes chopped
- 1 15-oz can black beans rinsed and drained
- 1 15-oz can pinto. beans rinsed and drained
- 2 avocados halved, seeded, peeled and chopped
- 1 bunch fresh cilantro finely chopped
LIME SOUR CREAM
- 1 block silken tofu drained
- 1/4 cup olive oil extra virgin
- 1 lg lime juiced
- 1/2 tsp sea salt
DRESSING
- 1 jar salsa
Instructions
CRUNCHY CORN STRIPS
- PREHEAT oven to 400 degrees. Place tortilla strips in a shallow baking pan. Bake 8-10 minutes stirring occasionally, until strips are lightly browned and crisped. Remove from oven and let cool. They will crisp more upon cooling.
LIME SOUR CREAM
- BLEND. In a high-speed, blender add silken tofu, olive oil, lime juice, and salt and blend until smooth. Add a small amount of water if needed to acquire desired consistency. Set aside.
LAYERED SALAD
- LAYER. in a 4-qt. Glass bowl layer ingredients starting with chopped romaine then tomatoes, black beans, corn, pinto beans, cilantro, and avocado.
- TOP. Spread lime sour cream evenly across the top of the layered salad, add crunchy corn strips and serve with salsa to dress.
Tried this recipe?Let us know how it was!
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