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Sunday, February 6, 2011

Southwestern Layered Salad

This original recipe comes from my 2001 Southern Living Annual Cookbook. I've made it with and without the dressing, and actually prefer it with a light ranch or blue cheese dressing:

16 oz or so of romaine lettuce, shredded
5 tomatoes, seeded and chopped
1 can black beans, rinsed and drained
1 can of corn, rinse and drained
1 small purple onion, chopped
8 oz package mexican blend cheese, finely grated (I just use whatever I have on hand!)
2 cups crushed tortilla chips

Layer ingredients as listed above. Just before serving, top with dressing and toss gently.

The dessing is as follows (I've only made it once or twice as Hubby hates cilantro)

1/3 cup fresh cilantro
1/2 cup lime juice
1/2 cup oil
1/2 cup sour cream
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper

Process all in food processor, blender OR use your immersion blender til smooth, stopping to scrape sides as needed.

Linking up with Jen over at Beauty and Bedlam Tasty Tuesday! Check it out!

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