Side Pannel
Tex Mex Layered Salad
Tex Mex Layered Salad
- Recipe Submitted by DolceLover on 05/30/2014
Category: Side Dishes, Salads
Ingredients List
- ~~~~~~~ Dressing ~~~~~~~
- One 10-ounce can original Rotel (tomatoes + green chiles)
- 8 ounces sour cream
- 3 ounces cream cheese, softened
- 1 teaspoon ground cumin
- 1 medium garlic clove, minced
- ~~~~~~~ Salad ~~~~~~~
- 6 cups chopped Romaine lettuce (or a mix of Romaine & Iceberg)
- One 15-ounce can black beans, rinsed and drained
- One 15-ounce can corn (or 1 1/2 cups fresh corn), drained
- 2 medium avocados, peeled and sliced or diced
- 3/4 cup jarred roasted red pepper strips
- 1 cup shredded sharp cheddar cheese
- One 6-ounce can sliced olives, reserve a few for garnish
- 1/4 cup sliced green onions
- additional chopped lettuce, shredded cheese and olives for garnish
Directions
1. Prepare the dressing: Place dressing ingredients in a large bowl and use an electric mixer to combine until smooth. Set aside while you prepare the salad.
2. Prepare the salad: Layer the salad ingredients in a large glass bowl in the following order: 4 cups of lettuce, black beans, corn, avocado, red peppers, 2 more cups of lettuce, cheese, and olives. Spread the dressing on top. Then use a few sprinkles of chopped lettuce, cheese, olives and green onions to garnish the top. Cover and refrigerate for up to 2 hours, or serve immediately.
______________________________________________________________________
Tips:
*If you are preparing this recipe as gluten-free, just be sure to use a brand of black beans that is known to be GF.
*This salad is vegetarian as written, but you can easily add a layer of taco-seasoned chicken or ground beef to the salad.
*Use light versions of sour cream, cream cheese and shredded cheese if you're watching your calorie intake.
2. Prepare the salad: Layer the salad ingredients in a large glass bowl in the following order: 4 cups of lettuce, black beans, corn, avocado, red peppers, 2 more cups of lettuce, cheese, and olives. Spread the dressing on top. Then use a few sprinkles of chopped lettuce, cheese, olives and green onions to garnish the top. Cover and refrigerate for up to 2 hours, or serve immediately.
______________________________________________________________________
Tips:
*If you are preparing this recipe as gluten-free, just be sure to use a brand of black beans that is known to be GF.
*This salad is vegetarian as written, but you can easily add a layer of taco-seasoned chicken or ground beef to the salad.
*Use light versions of sour cream, cream cheese and shredded cheese if you're watching your calorie intake.
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