Sentry Foods Recipes

10 Layer Mexican Salad

Customer Rating: Recipe Rated Five Stars - Top Rating

2 Ratings    1 Comment

Yield: 12 servings


1 head romaine lettuce - washed, slice leaves into 1/2-inch strips, divided
1 cup salsa
1 can (15 ounce) black beans, rinsed and drained
1 cup whole kernel corn - canned (drained) or frozen (thawed)
1 large cucumber, halved lengthwise, seeded and thinly sliced
1 can (2.25 ounce) sliced olives, drained
1 large lemon, grated (zest) and juiced
3/4 cup mayonnaise
3 Tablespoons plain nonfat yogurt
3 cloves garlic, minced
1 cup (4 ounces) shredded cheddar cheese
2 green onions, thinly sliced

Nutrition Facts

Yield: 12 servings

Approximate Nutrient Content per serving:

Calories: 117
Calories From Fat: 27
Total Fat: 3g
Cholesterol: 3mg
Sodium: 349mg
Total Carbohydrates: 19g
Protein: 6g

Dietary Exchange: 1 starch, 1 Vegetable, 1 Fat

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


Layer 1:
Place half of the romaine lettuce in large serving bowl.

Layer 2:

Layer 3.

Layer 4:

Layer 5:

Layer 6:

Layer 7:
Remaining lettuce

Layer 8:
In small bowl stir together lemon zest (grated peel), 3 to 4 Tablespoons fresh lemon juice, mayonnaise, yogurt and garlic. Pour evenly over top of salad.

Layer 9:

Layer 10:
Green onion

Cover and refrigerate for at least 2 hours or up to one day.

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Recipe Rated Five Stars - Top Rating


“This salad was super! My family went wild with this. I added sour cream instead of the yogurt, and extra green onions. Also sprinkled crushed red pepper between black beans and corn and again on the top to counter blandness! Serve with your favorite corn chips!”

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Sentry Foods Recipes

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