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Layered Mexican Salad

May 19^th 2011

Contributed by:

Jamie Geller

1 comment | Leave Comment

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Recipe

Layered Mexican Salad

Times

Prep Time : 10 min
Ready Time : 10 min

Servings

Ingredients

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

Directions

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.

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About Jamie Geller

Jamie Geller is the only 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 as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Israel. Their five children give her plenty of reasons to get out of the kitchen — fast.

comments

One Response to Layered Mexican Salad

says: Jacqueline Strand

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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