Sunday, January 24, 2010

Layered Mexican Salad


Serve 12 Prep: 20 mins
Ingredients

  • 1 small iceburg lettuce (or romaine lettuce), washed and cored

  • 1 jar (16 oz) salsa

  • 1 can (15 oz) black beans, rinsed and drained

  • 1 cup frozen corn, thawed and drained

  • 1 large english cucumber, halve into lenthwise, seeded and thinly sliced.

  • 1 can (2 1/4 oz) sliced black olives, drained

  • 1 large lemon

  • 3/4 cup nonfat mayonnaise

  • 3 tablespoons plain nonfat yogurt

  • 2 to 3 cloves garlic, minced

  • 1/2 cup (2 oz) shredded low-fat Cheddar cheese

  • 1 green onion, thinly sliced

  • 1/2 roma tomatoes, diced


  1. Sliced lettuce leaves crosswise into 1/2 inch stripe.

  2. Place half of lettuce in large serving bowl.

  3. Layer salsa, beans, corn over lettuce.

  4. Place cucumber on top of corn; sprinkle with olive. Top with remaining lettuce.

  5. Grate lemon peel; blend with mayonnaise, yogury and garlic. Juice lemon; stir 3~4 tablespoons juice into dressing.

  6. Spread dressing evenly on top of salad.

  7. Sprinkle with cheese and green onion, Garnish with diced toamtoes.

  8. Cover salad and refregerate 2 hours or up to 1 day.

Layered Mexican Salad @ Group Recipes

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