Fritolicious Mexican Layered Salad!
Ingredients & Recipe:
My sister Laura created this salad many moons ago & its a favorite! This is a great side, or if you’re so inclined to eat the whole thing yourself for dinner — why not?!
I have tweaked over time – mine is vegan and I add additional veggies & avocado.
You will need a glass trifle bowl — its a beautiful presentation to use for a layered salad or dessert!
2 cups of chopped Iceberg lettuce
1 can sweet organic corn, drained
1 can of rinsed organic black beans
1/2 english cucumber seeded and chopped
4-5 plum tomatoes chopped
1.5 large avocados chopped
Juice of lemon
1/2 cup Vegan ranch dressing
1 cup chunky medium salsa
2 cups Frito corn chips broken in to pieces
Directions:
Mix your ranch dressing with salsa and set aside
First layer is your iceberg lettuce. As with all the layers, evenly distribute.
2nd is corn
3rd black beans
Drizzle salad dressing over the beans
Add chopped tomatoes & salt & pepper them
Add cucumber
Add avocado
Add dressing
Add your fritos & ENJOY!
Its always so nice to have a delicious and easy dish to put together quickly.
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Hi, I'm Lindsey
Lindsey is an accomplished plant-based chef, professional actress and cooking teacher who is lending her talents to the movement of bringing health-supportive, plant-based cuisine into the mainstream. She will introduce you to the wonderful world of plant-based goodness, that can transform your physical and ultimately spiritual and mental wellness.
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