Layered Southwestern Salad

Layered Southwestern Salad


1/3 C. chopped fresh cilantro

1/2 C. lime juice

1/2 C. olive oil

1/2 C. sour cream

1 t. sugar

1/2 t. salt

1/2 t. pepper


1 (16-ounce) package romaine lettuce, shredded

5 plum tomatoes, chopped

1 (15-ounce) can black beans, rinsed and drained

1 small purple onion, chopped

1 (8-ounce) package shredded Mexican 4-cheese blend

1 (15-ounce) can whole kernel corn with red and green peppers, drained

1 (6-ounce) can sliced ripe olives, drained

2 C. crushed tortilla chips

Garnish: fresh cilantro leaves

Process first 7 ingredients in a blender or food processor until smooth, stopping to scrape down sides.

Layer lettuce and next 7 ingredients in a 3-quart glass bowl. Pour vinaigrette over salad just before serving, and gently toss. Garnish, if desired, and serve immediately.

Yield: 8 to 10 servings.

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