pat's Recipe

Layered Mexican Salad

Category: SALADS

You will need a large (at least 2 1/2-quart) serving bowl for this recipe. If using frozen corn, make sure to thaw and rinse it first.

Serves 6 to 8
Dressing

1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup prepared salsa
2 tablespoons chopped fresh cilantro leaves
2 teaspoons lime juice

Salad

1 heart romaine lettuce , torn into bite-sized pieces (about 4 cups)
1/2 small red onion , sliced thin
2 cups cherry tomatoes , halved (quartered if large)
1 cup corn kernels , fresh or frozen (see note)
1 (16-ounce) can black beans , drained and rinsed
2 ripe avocados , pitted, skinned, and chopped
1 1/2 cups shredded sharp cheddar cheese
2 cups tortilla chips , crushed


1. For the dressing: Whisk all ingredients in medium bowl.

2. For the salad: Place lettuce in large serving bowl. Spread half of 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; reserve tortilla chips until just before serving.)