Description
Mexican-inspired seven-layer taco salad delivers a fiesta of flavors and textures that dance across your plate. Crisp lettuce, seasoned meat, and zesty toppings create a colorful meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 head iceberg lettuce, shredded
- 1 can (15 ounces / 425 grams) black beans, drained and rinsed
- 1 can (15 ounces / 425 grams) sweet corn, drained
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
Protein and Toppings:
- 1/2 cup sour cream
- 1/2 cup guacamole
- 1/4 cup sliced black olives
- 1/4 cup chopped green onions
Garnish and Herbs:
- 1/4 cup chopped cilantro (optional)
- Tortilla chips, for serving
Instructions
- Create a foundation of crisp, chopped lettuce across the entire base of a large serving dish, ensuring complete coverage.
- Scatter vibrant, halved cherry tomatoes in an even layer over the lettuce for bright color and fresh burst.
- Distribute rinsed black beans uniformly, creating a protein-rich stratum across the salad.
- Sprinkle sweet corn kernels generously, adding golden texture and natural sweetness to the developing layers.
- Generously cover the corn with shredded cheddar cheese, allowing it to cascade across the surface.
- Artfully place dollops of creamy sour cream, rich guacamole, and zesty salsa strategically around the salad.
- Crown the layers with sliced black olives, finely chopped green onions, and fresh cilantro leaves for a vibrant, aromatic finish.
- Refrigerate for 15-20 minutes to chill and allow flavors to meld, then serve immediately with crispy tortilla chips crumbled on top for delightful crunch.
Notes
- Prep Ahead: Chop and store each ingredient separately in airtight containers to maintain freshness and save time during assembly.
- Customize Layers: Swap black beans for pinto beans or add grilled chicken for extra protein if desired.
- Temperature Matters: Chill ingredients before layering to keep the salad crisp and prevent soggy textures.
- Diet-Friendly Modifications: Use Greek yogurt instead of sour cream for a lighter version, or opt for vegan cheese to make the dish plant-based.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: No cooking method
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 230 kcal
- Sugar: 3 g
- Sodium: 360 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 20 mg