Thursday, July 31, 2008

Seven Layer Southwest Salad

Fresh vegetables, black beans and a zesty salad dressing are united in a layered salad with lost of zip.
Yield: 8 servings

1 1/2 c. sour cream
3/4 c. thick and chunky salsa
1 can (15 oz.) black beans, drained and rinsed
1 large green bell pepper, diced
2 medium tomatoes, seeded and diced
1/2 c. thinly sliced green onions with tops
1 pkg. (16 oz.) iceberg lettuce salad mix (10 c.)
1 c. (4 oz.) shredded cheddar cheese
1 1/2 c. corn chips (optional)

In bowl, combine sour cream and salsa; mix well and set aside. Drain and rinse beans. Using Dice bell pepper and tomatoes; thinly slice green onions. Layer beans, bell pepper, lettuce, tomatoes and green onions in Large Bowl. Spoon sour cream mixture over top using spreading evenly. Grate cheese over top. Refrigerate until ready to serve. Top with corn chips, if desired, and serve.

Tips and Tricks: For a heartier main dish salad, 2 cups diced cooked chicken can be added between the bell pepper and lettuce layers, if desired. This salad can be made up to 24 hours in advance. Cover with plastic wrap and store in the refrigerator.


Anonymous said...

Made this tonight -- very good! Needed a no-cook dinner -- it's 90 degrees here and there's no A/C! Thanks for the recipe.

Malory Rebekah said...

yum! I think we'll have this for dinner tonight! Great blog! I love it!!