15
Submitted by Rita1652
"This will be hit at any party not just for taste but for A beautiful presentation of a Tex Mex 7 layer salad. Lots of flavor. The green salsa consists of Tomatillos, Onions, Chilies, Cilantro. Try one of these Recipe #84339 or Recipe #97531 or buy your favorite brand of Salsa Verde.Salad can be made the day before and refrigerated."
photo by Bonnie G #2 
- Ready In:
- 20mins
- Ingredients:
- 18
- Yields:
-
1 trifle bowl
- Serves:
- 8
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ingredients
- 3 cups lettuce, washed rough chopped
- 14 ounces black beans, rinsed and well drained
-
Corn Layer
- 14 ounces corn, defrosted if frozen if canned rinsed and well drained
- 2 roasted red peppers, diced
- smoked paprika
-
Avocado layer
- 2 avocados, cubed
- 1⁄3 cup green chili salsa (store bought or Smoky, Spicy Tomatillo Salsa Verde Aka Green Hell! )
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro
-
Tomato layer
- 1 cup grape tomatoes, cut in half or 1 cup cherry tomatoes
- black pepper
- 1 tablespoon fresh cilantro, chopped
-
Dressing
- 1⁄4 cup sliced scallion
- 1⁄3 cup green chili salsa
- 1⁄2 cup sour cream
- 1⁄2 cup mayonnaise, Smart Balance
-
Topping
- 1 cup shredded cheese, TeX MeX blend is a good choice
- 2 ounces sliced ripe olives, rinsed and drained
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directions
- Place lettuce in a trifle dish.
- Top with beans.
- Mix corn layer ingredients together and place on top of beans.
- Mix avocado ingredients together and place on top of corn layer.
- Place tomato halve cut side up on the avocado layer; sprinkle with pepper and cilantro to taste.
- Mix dressing ingredients together and carefully spread on tomatoes.
- Top with cheese and garnish with olives and additional cilantro.
Questions & Replies
Got a question? Share it with the community!
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Reviews
-
Unfortunately I don't own a trifle bowl or similar but I did use all the ingredients<br/>and layered them in rows on a platter. Very pretty presentation! <br/>Made fresh salsa and this is not only very satisfying and pretty salad but healthy, too!<br/>I replaced some of the black beans with kidney beans and garbanzos. Fresh cotija from<br/>a local source. Reviewed for Veg Tag/February.
COOKGIRl
-
This is a great recipe, Rita! It is avocado season on Guam so I'm always looking for new ways to use avocado instead of the standard guacamole. I cut thin slices of a corn tortilla, fried them until crisp then sprinkled them with sea salt and ancho chili powder then added this layer before the dressing. I used the Jalapeno Tequila Green Hot Sauce from Blair's Heat Collection. I served this with grilled chicken breasts and my DH ended up dicing his chicken and adding it to the salad. Thanks for posting!
miss_treated1
-
This was a great salad for a potluck. It looked fantastic and the addition of the avocado and salsa verde gave it a different(and tasty) spin from the usual layered salads. Will definitely make again.
cinamongirl
-
Love this salad for a meal on hot evening. Where I live don't have green salsa, or black beans so I sub kidney beans and normal salsa... taste is still great! Thank you.
AussieFaith
-
This salad looks beautiful and is bursting with flavour. I can't think of a thing I would change. I used jarred roasted peppers, red kidney beans and grated cheddar cheese> 4 of us ate most of it and I enjoyed the little there was leftover for my lunch at work today. I think the flavours were even better after a night in the fridge.
JustJanS
see 10 more reviews
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Tweaks
-
This is a great recipe, Rita! It is avocado season on Guam so I'm always looking for new ways to use avocado instead of the standard guacamole. I cut thin slices of a corn tortilla, fried them until crisp then sprinkled them with sea salt and ancho chili powder then added this layer before the dressing. I used the Jalapeno Tequila Green Hot Sauce from Blair's Heat Collection. I served this with grilled chicken breasts and my DH ended up dicing his chicken and adding it to the salad. Thanks for posting!
miss_treated1
-
Unfortunately I don't own a trifle bowl or similar but I did use all the ingredients<br/>and layered them in rows on a platter. Very pretty presentation! <br/>Made fresh salsa and this is not only very satisfying and pretty salad but healthy, too!<br/>I replaced some of the black beans with kidney beans and garbanzos. Fresh cotija from<br/>a local source. Reviewed for Veg Tag/February.
COOKGIRl
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey
- 542 Followers
- 1982 Recipes
- 183 Tweaks
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