Layered Mexican Salad

Layered Mexican Salad

7 Reviews 1 Pic
Recipe by  The Canola Info Virtual Kitchen

“This colorful salad has layers of flavor and a satisfying crunch. Canola oil's light taste allows the flavors of other ingredients to shine through.”

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Adjust Servings

Original recipe yields 6 servings



  1. Line a large serving platter with shredded lettuce. Layer onion, corn, roasted green pepper and tomatoes.
  2. To roast pepper: Arrange oven rack so that green pepper will sit about 3 to 4 inches below broiler. Place pepper on oven rack: broil until skin blisters and turns black. Keep rotating until all sides are done. Remove with tongs. Put in paper bag to sweat. When cool enough to handle, peel off skin.
  3. To prepare dressing: combine salsa, water, canola oil, lime juice, cilantro, sugar and garlic in container with tight fitting lid. Shake well. Drizzle dressing over salad and top with cheese and corn chips.

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Reviews (7)

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one of the best salads I've ever had. Added jalepenos and avacado to teh salad, and used olive oil, a little white vinegar and a glop of sour cream to make the dressing thicker, it was PERFECT!



I found this recipe a couple of months ago and made it in April for my Bunko group of 12 women! It was a super hit and they all wanted the recipe. The dessing makes the salad hands down!! We will definately be making this again!

Dave Young from Dearborn MI

Dave Young from Dearborn MI

Then let me be the first reviewer. I customized up to 42 servings and served it on a large tray in a buffet line with some other mexican dishes. Made it pretty much as stated in the recipe. I'd say it did the job and they ate it all. I only got a little bit of scrapings that were left for me at the end (I usually eat last when I make these big dinners), so my rating is based on the fact that they ate it all and seemed happy. It did make a very nice presentation because it was quite spread out instead of confined to a bowl and turned out to be a very visually appealig dish to open up a buffet line.

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Amount Per Serving (6 total)

  • Calories
  • 210 cal
  • 11%
  • Fat
  • 11.5 g
  • 18%
  • Carbs
  • 24 g
  • 8%
  • Protein
  • 6.4 g
  • 13%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 429 mg
  • 17%

Based on a 2,000 calorie diet



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