Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Layered Mexican Salad
Dressing:
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¼ cup mayonnaise |
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¼ cup sour cream |
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¼ cup salsa |
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2 tablespoons chopped fresh cilantro |
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2 teaspoons lime juice |
Whisk all together in medium bowl and set aside.
Salad:
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1 bag romaine hearts (about 4 cups) |
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½ small sweet onion, thinly sliced |
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2 cups cherry or grape tomatoes, halved ( or quartered, if large) |
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1 cup corn kernels, fresh or frozen |
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1 (16 ounce) can black beans, drained and rinsed |
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2 ripe avocados, chopped (optional) |
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1 ½ cups grated cheddar cheese |
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2 cups crushed tortilla chips |
Place lettuce in large glass bowl. Spread half dressing over lettuce, then layer with onion, tomatoes, corn, beans, avocados, and cheese. Spread remaining dressing over cheese. Sprinkle with tortilla chips when ready to serve. Salad can be covered and refrigerated for one day.
NOTE: This is in the Aug/Sept 2008 "Cook’s Country" magazine. It called for 1 romaine heart but I used one bag. I also used an 8 ounce can of corn, drained. I did not use avocados, as my husband only likes them in guacamole. I made it in a glass bowl and refrigerated it until time for lunch. At that point I dumped the whole thing into a huge Tupperware bowl I have and tossed it all together. I put in on our plates and topped it with the Tostitos, as we were having it as an entrée. I served it with cornbread. You could easily serve four people large salads with this, and more as a side salad.