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Articles & Recipes

Layered Fiesta Salad

Appetizers, Salads & Sides, Seasonal

Layered Fiesta Salad

25 min prep, 60-120 min rest, 8-10 servings vegetarian


• 6 cups romaine lettuce, packed and torn

• 16 ounce can black beans, rinsed and drained

• 1 cup Organic Valley shredded Mexican blend cheese

• 3 cups tomatoes, diced

• 1/2 ripe avocado

• 1 Tablespoon fresh lime juice

• 1/3 cup medium salsa

• 1/3 cup Organic Valley sour cream

• 1/4 teaspoon salt, or more to taste

• 1 cup tortilla chips, coarsely crushed

• 1/2 cup cilantro, coarsely chopped


1. Layer lettuce, black beans, cheese, and tomatoes in a glass serving bowl.

2. Place avocado in a medium bowl; mash well with a fork. Mash in lime juice.

3. Stir in salsa, sour cream, and salt. Mix well. Spread mixture evenly over tomatoes and spread to edges of bowl to seal. Cover; refrigerate 1 to 2 hours.

4. Just before serving, sprinkle chips and cilantro over salad. Serve immediately.