Party Food

Easy Mexican Layer Salad

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Need another reason to celebrate? Cinco de Mayo is just around the corner. Often the May 5th date is observed to commemorate the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862.  At that time, the well-equipped, sizable French army hadn’t been defeated for almost 50 years. They were considered the premier army of the world. Along came the poorly equipped, much smaller Mexican army, who crushed the French. Talk about an underdog victory! The event helped to establish a sense of national unity and patriotism.

Easy Mexican Layer Salad

You’ll love this delicious Mexican Tinga Tostadas recipe

Although Cinco de Mayo has been celebrated since 1863 in California, it didn’t gain popularity until the 1980’s. It’s evolved into a celebration of Mexican culture and heritage in a number of countries world-wide.

Homemade Salad Dressing for Mexican Layer Salad

Nowadays, celebrations of the event include music, parades, colorful costumes, folk dancing and food. Lots of food. Although I don’t know if my Mexican Layer Salad is actually served in Mexico, it boasts enough flavor and it’s definitely colorful enough for a party.

 Cinco de Mayo Recipe

How to Make Mexican Layer Salad

Cinco de Mayo Food Ideas

Homemade Salad Dressing

Easy 7 Layer Mexican Salad Recipe

MEXICAN LAYER SALAD
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Ingredients
  1. 2 heads of romaine lettuce
  2. 2 cans of black beans, drained and rinsed
  3. 2 cans of corn, drained and rinsed
  4. 2 cups shredded cheddar cheese
  5. 10 ounces cherry or grape tomatoes, diced in half
  6. 1.5 pounds chicken breast
  7. 2 tablespoons taco seasoning
  8. DRESSING
  9. 1 medium sized tomatillo
  10. ½ jalapeno
  11. handful of cilantro
  12. 1 package powdered ranch mix
  13. 1 cup of milk
  14. 1 cup of sour cream
Instructions
  1. Prep: Chop the romaine into small, bite-sized pieces and place in a colander or salad spinner to rise. Make sure leaves are dry before assembling salad. Rinse and drain corn and beans. Rinse and slice tomatoes in half or quarters.
  2. Layer salad: romaine, black beans, corn, tomatoes, cheese, chicken then repeat with a second layer of each ending with a layer of chicken.
  3. Dressing: Peel and rinse tomatillo. Roughly chop it and add to a blender with jalapeno, cilantro, ranch mix, milk and sour cream. Blend on medium-high until smooth. Refrigerate for 30 minutes before serving.
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Stephanie Keeping

Stephanie is in love with a boy named Sam. He has taught her that it's okay to jump first and look later, to wear a dirty shirt to the park and to decide that today is a good day to take a nap in your rubber boots. She hangs out here blogging at Spaceships and Laser Beams and at our printable party shop on Etsy.