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Layered Mexican Salad

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This is a delicious layered salad for hot weather. I double the dressing as I like a little extra. You could probably add some crispy crumbled bacon & make it an entree. If you don't care for cilantro, just omit or try a little flat leaf parsley. If the
cherry tomatoes aren't tasty, I sprinkle a little sugar on the halves & let them sit a few minutes. It's amazing how great they taste after that--like real tomatoes :)

Layered Mexican Salad

Dressing:
¼ cup mayonnaise
¼ cup sour cream
¼ cup jarred salsa (or picante)
2 Tbsps chopped cilantro
2 tsps fresh lime juice

Salad:
1 Romaine heart, torn into bite size pieces (4 cups)
½ small red onion, sliced thin
2 cups cherry tomatoes, halved
1 cup fresh or frozen corn kernels
1 (16 oz) can black beans, drained & rinsed
2 ripe avocados, pitted, skinned & chopped
1-1/2 cups shredded sharp cheddar cheese
2 cups crushed tortilla chips

For the Dressing: Whisk all ingredients in medium bowl.

For the Salad: Place lettuce in large serving bowl. Spread half of the dressing over lettuce, then layer with onion, tomatoes, corn, beans, avocados, and cheese. Spread remaining dressing over salad. Sprinkle with tortilla chips. Serve. (salad can be refrigerated for 1 day but reserve tortilla chips until just before serving.) Serves 6-8.

Source: Cook's Country, August/September 2008 (slightly adapted)


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