Go Back

Seven-Layer Taco Salad

A vibrant and colorful Seven-Layer Taco Salad featuring layers of fresh vegetables, creamy avocado, and zesty toppings that create an irresistible dish perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Mexican, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 large head iceberg lettuce, chopped
Layered Ingredients
  • 1 can (15 oz) black beans, rinsed and drained Ensure the beans are halal.
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 2 medium tomatoes, diced
  • 1 cup shredded cheese (Mexican blend or cheddar)
  • 1 cup sour cream (or Greek yogurt for a healthier option)
  • 1 large avocado, diced
  • 1 packet taco seasoning Make sure it’s halal.
Serving Component
  • as needed servings Tortilla chips For serving.

Method
 

Preparation
  1. Start by laying the chopped lettuce evenly in the bottom of a large serving dish.
  2. Sprinkle the rinsed and drained black beans over the lettuce.
  3. Next, add a layer of corn.
  4. Scatter the diced tomatoes across the dish.
  5. Dust the shredded cheese over the tomatoes.
  6. Carefully dollop the sour cream on top of the cheese. For an added zing, mix taco seasoning into the sour cream before layering.
  7. Finally, sprinkle the diced avocado on top.
  8. Serve with crispy tortilla chips placed around the salad for easy scooping.

Notes

Store leftovers in an airtight container in the refrigerator for 2-3 days. Best enjoyed cold.