Vegetarian 10 Layer Mexican Salad 10 Layer Mexican Salad Print Recipe CourseBreads & Breakfasts Servings 12 Servings 12 10 Layer Mexican Salad Print Recipe CourseBreads & Breakfasts Servings 12 Servings 12 Ingredients 1 leaves head romaine lettuce - washed sliceinto 1/2-inch strips, divided 1 cup salsa 1 can black beans rinsed and drained, 15 ounce 1 cup whole kernel corn - canned or frozen drained, thawed 1 large cucumber halved lengthwise, seeded and thinly sliced 1 can sliced olives drained, 2.25 ounce 1 large lemon grated (zest) and juiced 3/4 cup mayonnaise 3 Tablespoons plain nonfat yogurt 3 cloves garlic minced 1 cup shredded cheddar cheese 4 ounces 2 green onions thinly sliced Servings: Instructions Layer 1: Place half of the romaine lettuce in large serving bowl. Layer 2: Salsa Layer 3. Beans Layer 4: Corn Layer 5: Cucumber Layer 6: Olives Layer 7: Remaining lettuce Layer 8: In small bowl stir together lemon zest (grated peel), 3 to 4 Tablespoons fresh lemon juice, mayonnaise, yogurt and garlic. Pour evenly over top of salad. Layer 9: Cheese Layer 10: Green onion Cover and refrigerate for at least 2 hours or up to one day.