Layered Fiesta Salad

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

Layered Fiesta Salad

It’s not the amount of layers that make a Super Bowl snack amazing, it’s the quality of the ingredients. Our layered fiesta salad uses fresh organic vegetables like tomatoes and avocados mixed with Organic Valley® Shredded Mexican Blend Cheese and creamy, delicious Organic Valley® Sour Cream.

Featured in:Superb Simple Side Dishes for Summer CookoutsToddler to Teen: Tips for Cooking with Kids
25 MIN PREP, 60-120 MIN CHILL, 145 MIN TOTAL
10 Servings
Layered Fiesta Salad
25 MIN PREP, 60-120 MIN CHILL, 145 MIN TOTAL
10 Servings

It’s not the amount of layers that make a Super Bowl snack amazing, it’s the quality of the ingredients. Our layered fiesta salad uses fresh organic vegetables like tomatoes and avocados mixed with Organic Valley® Shredded Mexican Blend Cheese and creamy, delicious Organic Valley® Sour Cream.

Featured in:
Superb Simple Side Dishes for Summer CookoutsToddler to Teen: Tips for Cooking with Kids
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Ingredients

6 cups packed torn romaine lettuce
1 16-ounce can black beans, rinsed and drained
3 cups diced tomatoes
½ ripe avocado
1 tablespoon fresh lime juice
⅓ cup medium salsa
¼ teaspoon salt, or more to taste
1 cup coarsely crushed tortilla chips
½ cup coarsely chopped cilantro

Directions

Layer lettuce, black beans, cheese and tomatoes in a glass serving bowl.
Place avocado in a medium bowl; mash well with a fork. Mash in lime juice. Stir in salsa, sour cream and salt. Mix well. Spread mixture evenly over tomatoes spreading to edges of bowl to seal. Cover; refrigerate 1 to 2 hours.
Just before serving, sprinkle chips and cilantro over salad. Serve immediately.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

Layer lettuce, black beans, cheese and tomatoes in a glass serving bowl.
Place avocado in a medium bowl; mash well with a fork. Mash in lime juice. Stir in salsa, sour cream and salt. Mix well. Spread mixture evenly over tomatoes spreading to edges of bowl to seal. Cover; refrigerate 1 to 2 hours.
Just before serving, sprinkle chips and cilantro over salad. Serve immediately.

© Organic Valley 2026. All rights reserved.

© Organic Valley 2026. All rights reserved.