TEX MEX LAYERED SALAD

TEX MEX LAYERED SALAD image

Yield 12

Number Of Ingredients 16

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For 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
For 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

Steps:

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.