Make this beautiful layered Mexican salad in minutes with the help of Sabra’s guacamole and salsa. Use a clear glass bowl for the best effect.
Layered Mexican Salad
Servings
8 Servings
Ingredients
- 2 cups prepared salsa
- 2 cups shredded Romaine or iceberg lettuce
- 3 cup guacamole
- 1 15.5-ounce can black beans, drained and rinsed
- 4 green onions chopped
Instructions
- Pour salsa in a large glass bowl in an even layer. Top with shredded lettuce, then guacamole followed by the beans each in their own layer. Garnish with green onion.
- Cover bowl with plastic wrap and refrigerate for 20 minutes or up to 2 hours. Can be served chilled or at room temperature.
In Mexico, lechuga (lettuce) is rarely consumed at a regular Mexican consumers table. The standard fertilization process for lettuce in Mexico is NOT used in the USA [use your own imagination.] Very unusual to see many upper class Mexican families eating lettuce because of high infestation and the cleaning process that one has to go through to eat it without getting Ascaris lumbricoides.
Sounds great – I’ll have to add some sour cream and cheese. My husband makes great homemade salsa so that is definitely going to be my first layer. Thanks