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Layered Mexican Salad


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Layered Mexican Salad


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Layered Mexican Salad


  • Prep Time : 10 min
  • Ready Time : 10 min




  • 2 cups chunky tomato salsa
  • 2 cups shredded romaine or iceberg lettuce
  • 3 cups guacamole
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 4 green onions, chopped


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.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




One Response to Layered Mexican Salad

  1. 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

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