Layered Southwestern Salad
The perfect party dish or grilling side dish, this salad has cooling flavors and none of the heat typical of Southwestern dishes.
Yield: 8 to 10 servingsIngredients:
| 1/3 cup | chopped fresh cilantro |
| 1/2 cup | lime juice |
| 1/2 cup | olive oil |
| 1/2 cup | sour cream |
| 1 teaspoon | sugar |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | pepper |
| 1 (16-ounce) package | (16-ounce) package romaine lettuce, shredded |
| 5 | plum tomatoes, chopped |
| 1 (15-ounce) can | (15-ounce) can black beans, rinsed and drained |
| 1 | small purple onion, chopped |
| 1 (8-ounce) package | (8-ounce) package shredded mexican 4-cheese blend |
| 1 (15-ounce) can | (15-ounce) can whole kernel corn with red and green pepper, drained |
| 1 (6-ounce) can | (6-ounce) can sliced ripe olives, drained |
| 2 cups | crushed tortilla chips |
| garnish: fresh cilantro leaves | |
Directions:
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.
Cooking with Jenny / Salads