Layered Mexican Salad
Source: Cook’s Country August/September 2008 (posted by annova914 and woodie)
Dressing:
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup jarred salsa (I use 1/2 cup)
2 T chopped fresh cilantro (I omit)
2 tsp fresh lime juice
Salad:
1 romaine heart, 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 fresh or frozen corn kernels
1 (16 oz) can black beans, drained and rinsed
2 ripe avocados, pitted, skinned and chopped
1-1/2 cups shredded sharp cheddar cheese (can use Mexican blend)
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 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).
Serves 6-8.