Tex Mex Layered Salad
I love this Tex Mex salad, complete with layers and a great dressing!
Foto: RecipeGirlIngredients
12 servings
- One 10-ounce can original Rotel tomatoes with green chiles
- 8 ounces sour cream
- 3 ounces cream cheese, (at room temperature)
- 1 teaspoon ground cumin
- 1 medium garlic clove, (minced)
- 6 cups chopped Romaine lettuce
- One 15-ounce can black beans, (rinsed and drained)
- One 15-ounce can corn, (rinsed and drained)
- 2 medium avocados, (peeled and sliced or diced)
- ¾ cup jarred roasted red pepper strips
- 1 cup shredded sharp cheddar cheese
- One 6-ounce can sliced olives ((reserve a few for garnish))
- ¼ cup sliced green onions
- additional chopped lettuce, shredded cheese and olives for garnish
Steps
Place dressing ingredients in a large bowl and use an electric mixer to combine until smooth. Set aside while you prepare the salad.NOTE: Please note that the video for this recipe shows adding mayonnaise to the dressing. That's an error- it's cream cheese!
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.
Nutrition Facts
Macronutrients
Calories264
Source: RecipeGirl
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